Monday, November 3, 2014

Shrimp Curry

Fresh Shrimp - 10 to 15 medium sized ones
Mustard Oil / Olive Oil - 3 tbsp.
Garlic Cloves - 4, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Onion - 1 medium sized, finely chopped
Homemade Tomato Paste - 2 tbsp.
Turmeric - 1/2 tsp
Cayenne Pepper - a few pinches
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Turbinado Sugar - 1/2 tsp
Water - 1 cup
Cilantro for garnishing

Heat mustard oil in a pan. Add the grated ginger, garlic and green chili. Toss for a few seconds.

Then add the chopped onion and 1/2 tsp sugar. Cook on medium low till the onion caramelizes.

Add tomato paste, turmeric, cayenne, cumin, coriander, cinnamon and cook for a few minutes.

Now add the shrimp and cook for a minute more.

Add a cup of water, salt and mix everything well. Cook till the shrimp is done and the gravy thickens. Remove from heat, sprinkle chopped cilantro and serve hot with steamed rice or roti.

Instead of shrimp, we can add a few poached eggs to the same curry base to make a vegetarian dish.

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