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Curry Diary free Fish Gluten free seafood

Shrimp Curry

This is a very traditional coastal fish curry. You will see variations of this curry from Mumbai coast, Malvan to Goa. You may substitute any fish for shrimp. Kokum/ Garcinia indica is a must for our cooking and gives its unique flavor and it’s also good for digestion. If Kokum is not available you can add 1 tbsp of tamarind paste and increase the tomato from small to medium size, but it won’t taste the same.
The other must for this curry is Tirful/Szechuan Peppercorn. It’s a Chinese spice which resembles whole black peppercorns. While using Tirful you will discard the seed inside. Tirful has a citrusy flavor which mellows the spices.

Cuisine : Indian

Prep time: 1 hour 10 minutes

Cook time: 15 minutes

You will need:

  • 1/2 pound shrimp ( peeled and deveined )
  • 1/2 tsp turmeric powder
  • 2 tbsp of oil
  • 1-2 kokum/ Garcinia indica
  • 2 garlic cloves crushed
  • 1/4 tsp hing/asafoetida
  • Salt as per taste

For Paste:

  • 1/2 cup fresh grated coconut
  • 6 -7 byadgi chilies
  • 1 small size tomato
  • 3-4 garlic cloves
  • 1/4 fennel seeds/ saunf
  • 3 tbsp coriander seeds
  • 3-4 Tirful/ Sichuan /Szechuan Peppercorn
  • 1/4 cup water

Directions:

  1. Soak all the ingredients needed for the paste except the coconut, tomato, and garlic for a hour.
  2. Wash the shrimp and marinate it with salt and turmeric powder. Keep it aside.
  3. Drain all the water from the soaked spices.
  4. Make a fine paste out of all the ingredients listed under the paste section including the soaked chilies and spices. Make sure to add a few tablespoons of water at a time.
  5. Add the masala paste to the shrimp.
  6. Place a pan on medium heat, add oil, once the oil is hot add crushed garlic and hing. Sauté for a minute or so.
  7. Add the shrimp to the oil. Cook for 2-3 minutes.
  8. Add 1/2 cup of water, cover and cook till the shrimp are done, about 10 minutes.
  9. Add Kokum towards the end. Stir then switch the flame off.
  10. Garnish with fresh coriander/ cilantro before serving. It tastes best with rice.

By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.