Friday, March 2, 2012

Spicy Shrimp Tomato Curry

I’ve decided to follow Lent this year by avoiding meat till Easter. When I came home from work I asked Mom if she needed help with dinner and she said it would be nice if could make some Shrimp dish. My sis loves shrimp and she wanted a semi-dry shrimp dish and I decided to make a tomato-based Shrimp dish. I had no clue what masala powder I wanted to put in this dish and threw in whatever I could find in the kitchen. End result was good though :-)

Shrimp: 1 lb, cleaned
Shallots: 1 cup, thinly sliced
Green Chili: 3, split
Ginger-Garlic Paste: 1 tsp
Tomato: 1 big, diced
Curry Leaves: 1 sprig
Turmeric Powder: ¼ tsp
Chili Powder: 1 tsp
Coriander Powder: 2 tsp
Meat Masala: 1 tsp
Garam Masala: ¼ tsp
Fennel Powder: ½ tsp
Mustard Seeds: ½ tsp
Jeera: ¼ tsp
Lime Juice: Juice of ½ lime
Salt & Oil

  • Heat oil in a pan and crackle mustard seeds and jeera. Throw in curry leaves to this
  • Add sliced shallots and let it sauté for few minutes
  • Add salt,green chili and ginger-garlic paste and mix well and sauté for another 3 minutes
  • Add turmeric powder, chili powder, coriander powder, meat masala, garam masala, and fennel powder; sauté till the raw smell goes away
  • Add diced tomatoes to this, coat it well with the masala and cover and cook till tomatoes are soft (for about 5 minutes in medium heat)
  • Add the cleaned shrimp and lime juice to the pan and coat well with the masala
  • Cover and cook for about 5 minutes
  • Open the lid, check for salt and cook it uncovered for another 3 minutes in high heat till the water evaporates
This dish tastes better if you eat it the next day :)