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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 purple 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 properly along with succulent shrimp and tangy tomatoes for a flavor-bursting dish.

Shrimp curry in a white bowl

Components

  • Shrimp
  • Mustard seeds
  • Onion, tomatoes, curry leaves, ginger paste, garlic paste
  • Entire purple 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 lightweight brown.
  • Make a tremendous paste of ginger, garlic, and dry purple chili in a blender and add it to the pan. Add turmeric powder (pictures 1 – 4).
Steps showing how to make shrimp curry
  • Combine properly. Add tomatoes and proceed to prepare dinner till they soften for five minutes.
  • Add water together with tamarind paste and blend properly. 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

Methods to Serve Shrimp Curry

Serve Malabar shrimp curry over scorching basmati rice. It’s also possible to serve it with roti or parathas. For a gluten-free choice, 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 could be refrigerated for two to three days. To reheat merely microwave or warmth on a stovetop pan.

Ideas

All the time preserve 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 below 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 purple chilies, tangy tamarind, balanced with nutty fragrant fenugreek seeds.

Prep Time5 minutes

Prepare dinner Time20 minutes

Complete 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 lightweight brown.

  • Make a tremendous paste of ginger, garlic, and dry purple chili in a blender and add it to the pan. Add turmeric powder and blend properly.

  • Add tomatoes and proceed to prepare dinner till they soften for five minutes. Add water together with tamarind paste and blend properly. 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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Creator: Archana

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



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