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Spicy Malabar Shrimp
Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
- 20 jumbo/extra large shrimps shelled, deveined and thawed
- 3 tablespoons oil
- 2 teaspoons mustard seeds
- ½ teaspoon fenugreek seeds
- 1 cup yellow onion thinly sliced
- 1 hot green chili slit lengthwise, optional
- 15 curry leaves
- 4 garlic cloves
- 1/2 inch ginger
- 1 dried red chili
- 1/2 teaspoon turmeric
- 3 tomatoes finely diced
- 2 tablespoons tamarind paste more or less depending on the sourness you like
- 1/4 cup cilantro finely chopped
- 1/2 cup water
- salt to taste
Heat the oil in a heavy bottom saucepan on a medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over a medium heat until the onions begin to change color to a light brown.
Make fine paste of ginger, garlic and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
Add shrimp and cook covered over a low heat for 5 minutes stirring half way through. Turn the heat off and add remaining curry leaves and cilantro. Serve with steamed Basmati rice.
Calories: 270kcal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 928mg | Potassium: 352mg | Fiber: 3g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 92mg | Calcium: 212mg | Iron: 3mg