Spicy Malabar Shrimp Curry – Ministry of Curry

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Spicy Malabar shrimp curry with succulent shrimp cooked in a tangy tomato-tamarind-based sauce with floor crimson chilies, completely balanced with fragrant fenugreek seeds.

Malabar Shrimp Curry Served with, rice, raita and lemon wedges

The recipe was initially posted in Might 2019 and has been up to date with new pictures and video

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Inspiration

This recipe is impressed by Maunika Govardhan’s shrimp curry recipe. The flavors and aroma of curry leaves, fenugreek seeds, and mustard seeds go so effectively along with succulent shrimp and tangy tomatoes for a flavor-bursting dish.

Shrimp curry in a white bowl

Substances

  • Shrimp
  • Mustard seeds
  • Onion, tomatoes, curry leaves, ginger paste, garlic paste
  • Entire crimson chilies
  • Fenugreek Seeds
  • Tamarind Paste

Step by Step Directions

  • Warmth the oil in a heavy backside saucepan on medium warmth. Add mustard seeds and permit them to pop.
  • Add fenugreek seeds and onions. Saute for a minute and add inexperienced chili together with half the curry leaves.
  • Proceed to prepare dinner for five minutes over medium warmth till the onions start to alter coloration to a light-weight brown.
  • Make a high quality paste of ginger, garlic, and dry crimson chili in a blender and add it to the pan. Add turmeric powder (pictures 1 – 4).
Steps showing how to make shrimp curry
  • Combine effectively. Add tomatoes and proceed to prepare dinner till they soften for five minutes.
  • Add water together with tamarind paste and blend effectively. Decrease the warmth and convey to simmer for two minutes (pictures 5 – 8).
Steps showing how to make shrimp curry
  • Add shrimp and prepare dinner lined over low warmth for five minutes stirring midway by means of.
  • Flip the warmth off and add the remaining curry leaves and cilantro (pictures 9 – 12).
final steps showing adding shrimp to the sauce and cooking

Easy methods to Serve Shrimp Curry

Serve Malabar shrimp curry over scorching basmati rice. You may as well serve it with roti or parathas. For a gluten-free possibility, serve with Sorghum Roti or Lentil Chilla. Pair it with a crunchy cucumber salad or cabbage salad for a scrumptious meal.

Storing

Leftover shrimp curry may be refrigerated for two to three days. To reheat merely microwave or warmth on a stovetop pan.

Suggestions

At all times maintain a bag of fine high quality, extra-large shrimp in your freezer. It is useful for a fast weeknight meal in addition to for internet hosting dinner events. I like to purchase extra-large (11 to 13 per pound) shrimp that’s both wild-caught or sustainably raised. For extra particulars on the perfect locations to purchase shrimp take a look at this text from eatingwell.com

Listed here are some extra shrimp recipes:

Right here is my adaption of the Spicy Malabar Shrimp Curry recipe:

Recipe

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Spicy Malabar Shrimp

Succulent, crisp shrimp in a spicy curry with floor crimson chilies, tangy tamarind, balanced with nutty fragrant fenugreek seeds.

Prep Time5 minutes

Cook dinner Time20 minutes

Whole Time25 minutes

Course: Entree

Delicacies: Indian

Servings: 4

Energy: 270kcal

Directions

  • Warmth the oil in a heavy backside saucepan on medium warmth. Add mustard seeds and permit them to splutter. Add fenugreek seeds and onions. Saute for a minute and add inexperienced chili together with half the curry leaves. Proceed to prepare dinner for five minutes over medium warmth till the onions start to alter coloration to a light-weight brown.

  • Make a high quality paste of ginger, garlic, and dry crimson chili in a blender and add it to the pan. Add turmeric powder and blend effectively.

  • Add tomatoes and proceed to prepare dinner till they soften for five minutes. Add water together with tamarind paste and blend effectively. Decrease the warmth and convey to simmer for two minutes.

  • Add shrimp and prepare dinner lined over low warmth for five minutes stirring midway by means of. Flip the warmth off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

Vitamin

Energy: 270kcal | Carbohydrates: 14g | Protein: 25g | Fats: 13g | Saturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 286mg | Sodium: 928mg | Potassium: 352mg | Fiber: 3g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 92mg | Calcium: 212mg | Iron: 3mg

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Writer: Archana

Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I like meals and revel in growing simple and wholesome recipes for busy existence. I reside in New Jersey with my husband and two sons.



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