Malabar shrimp curry, a North Indian coastal shrimp curry with flavors of fenugreek, mustard, tomatoes and tamarind.
This shrimp curry is easy to make and a perfect accompaniment for your meals.
Using fresh or frozen shrimp(prawns), you can have this easy seafood curry cooked just under 45 minutes.
The perfect shrimp curry to serve for a taste of India on your table.
Flavors in the Malabar shrimp curry.
Cooking with large shrimp(prawns)will help to soak in all the flavors of this Indian coastal seafood curry.
With the tempering of mustard, fenugreek, curry leaves you add a layer of warm tastes to the shrimp curry.
Cooking tomatoes and tamarind adds tanginess and slight sweetness to the Malabar curry.
Adding coconut milk give this shrimp curry creaminess and thicknees.
And adding the fresh shrimp once the curry sauce is cooked, help the shrimp to maintain its soft texture.
Serving ideas for Malabar shrimp curry.
A warm bowl of rice with your favorite dry vegetable curry and a fresh salad.
Plain or garlic naan, roti, chapathi, some Malabar layered roti with some dry potato curry can be served for dinner as a simple meal.
Stringhoppers and pittu works well too.
If nothing else, serve with toasted regular bread or rustic bread.
Can I make the Malabar shrim curry ahead of time?
Yes, make the Indian shrimp curry a few hours early, refrigerate if you live in a humid and hot country. gently warm the shrimp curry 30 minutes before serving time.
Can I freeze the Malabar shrimp curry?
I would advice not to freeze the shrimp curry as the texture and taste changes.
Can I use frozen shrimp?
Yes, leave it out in a large bowl of water to reach room temperature. rinse, drain any excess water before using the shrimp to make the curry.
More Shrimp(prawn)curry you can try.
Indian Malabar shrimp curry step-by-step-instructions.
Pour in the the oil, add onions, preferably shallots, if not available regular onions would do.
Followed by, mustard and fenugreek seed, curry leaves and split green chillies.
Cook over low fire until the onions turn soft. avoid cooking a longer or over high heat that the fenugreek seeds turn dark which will lead to a bitter shrimp curry at the end.
Add in the minced ginger and garlic with the red chilli powder and turmeric powder.
Combine and cook for 2 minutes.
Add the chopped tomatoes, you have the options of using blending the tomatoes before adding it to the pan.
Cook over low-medium fire, while breaking down the tomatoes with your wooden spoon.
Add in the tamarind juice followed by water. slow simmer for 4-5 minutes until the tangy gravy thickens, taste and season with salt.
Continue to cook
Once the shrimp gravy thickens, add in the shrimp to the gravy.
Cover and slow simmer until the shrimps are cooked and the gravy continues to thicken, taste and make necessary seasoning adjustments.
Serve warm and use the serving ideas give above to make a quick meal.
Malabar shrimp curry
Ingredients
- 500g of shrimp/prawns shelled and deveined
- 4 tablespoons of oil
- 1 and 1/2 teaspoons mustard seeds
- 1/2 teaspoon of fenugreek seed
- 6 shallots sliced fine(substitute with 1 large onion)
- 2 green chillies split in the middle
- A sprig of curry leaves
- 1 and 1/2 tablespoon of minced garlic(5 cloves minced)
- 1 teaspoon of minced ginger(1" piece)
- 1 tablespoon of red chilli powder
- 1 teaspoon of turmeric powder
- 3 medium-sized tomatoes chopped
- 1 cup of water
- 1 teaspoon of tamarind paste(4 tablespoons
- of tamarind juice from soaked tamarind in 1/4 cup water)
- 1 teaspoon of sugar(if the shrimp curry is sour to your taste)
- Coriander to garnish
Instructions
Pour in the oil, let the oil warm.
Add in the mustard seed, fenugreek seed, onions, split green chilli and curry leaves.
Cook over low-medium fire until the mustard blister and the onions turn translucent.
Make sure the fenugreek seed doesn't turn brown during this process or you will end up with a bitter dish.
Add the minced garlic and ginger followed by turmeric powder, red chilli powder. combine and cook for a minute.
Add the chopped tomatoes, you have the options of using blending the tomatoes before adding it to the pan.
Cook over low-medium fire, while breaking down the tomatoes with your wooden spoon.
Add in the tamarind juice followed by water. slow simmer for 4-5 minutes until the tangy gravy thickens, tastes and season with salt.
Continue to cook.
Once the shrimp gravy thickens, add in the shrimp to the gravy.
Cover and slow simmer until the shrimps are cooked and the gravy continues to thicken, taste and make necessary seasoning adjustments.
malabar shrimp curry
Malabar shrimp curry, a North Indian coastal shrimp curry with flavors of fenugreek, mustard, tomatoes and tamarind.
This shrimp curry is easy to make and a perfect accompaniment for your meals.
Using fresh or frozen shrimp(prawns), you can have this easy seafood curry cooked just under 45 minutes.
The perfect shrimp curry to serve for a taste of India on your table.
flavors in the malabar shrimp curry.
Cooking with large shrimp(prawns)will help to soak in all the flavors of this Indian coastal seafood curry.
With the tempering of mustard, fenugreek, curry leaves you add a layer of warm tastes to the shrimp curry.
Cooking tomatoes and tamarind adds tanginess and slight sweetness to the Malabar curry.
Adding coconut milk give this shrimp curry creaminess and thicknees.
And adding the fresh shrimp once the curry sauce is cooked, help the shrimp to maintain its soft texture.
serving ideas for malabar shrimp curry.
A warm bowl of rice with your favorite dry vegetable curry and a fresh salad.
Plain or garlic naan, roti, chapathi, some Malabar layered roti with some dry potato curry can be served for dinner as a simple meal.
Stringhoppers and pittu works well too.
If nothing else, serve with toasted regular bread or rustic bread.
can i make the malabar shrim curry ahead of time?
Yes, make the Indian shrimp curry a few hours early, refrigerate if you live in a humid and hot country. gently warm the shrimp curry 30 minutes before serving time.
can i freeze the malabar shrimp curry?
I would advice not to freeze the shrimp curry as the texture and taste changes.
Can I use frozen shrimp?
Yes, leave it out in a large bowl of water to reach room temperature. rinse, drain any excess water before using the shrimp to make the curry.
more shrimp(prawn)curry you can try.
indian malabar shrimp curry step-by-step-instructions.
Pour in the the oil, add onions, preferably shallots, if not available regular onions would do.
Followed by, mustard and fenugreek seed, curry leaves and split green chillies.
Cook over low fire until the onions turn soft. avoid cooking a longer or over high heat that the fenugreek seeds turn dark which will lead to a bitter shrimp curry at the end.
Add in the minced ginger and garlic with the red chilli powder and turmeric powder.
Combine and cook for 2 minutes.
Add the chopped tomatoes, you have the options of using blending the tomatoes before adding it to the pan.
Cook over low-medium fire, while breaking down the tomatoes with your wooden spoon.
Add in the tamarind juice followed by water. slow simmer for 4-5 minutes until the tangy gravy thickens, tastes and season with salt.
Continue to cook
Once the shrimp gravy thickens, add in the shrimp to the gravy.
Cover and slow simmer until the shrimps are cooked and the gravy continues to thicken, taste and make necessary seasoning adjustments.
Serve warm and use the serving ideas give above to make a quick meal.
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