Rustic Ginger Shrimp Masala

DD2 loves shrimp in any form and she always orders that while going to restaurants and the rest of us enjoy it as well. Most restaurants cook the gravy or the curry separately and add in the chicken, fish or shrimp later, even in high end restaurants at least that's what I think they do based on the taste. Well anyway while chicken curry cooked this way does not taste as good for shrimp this kind of cooking works perfectly.

It takes not more than 5-6 minutes max to cook shrimp and if they are cooked longer than they tend to become rubbery and not so good. So the bit about the restaurant way of cooking is to inform that their method works perfectly for shrimp recipes methinks while chicken curries give the feeling that we are eating old curry.



So for shrimp curries get the sauce to almost the final stage of cooking before you add the shrimp. This method works perfectly for me to keep the shrimp from getting rubbery and tough.

Keep the onions, ginger and garlic ready. In a pan heat oil and add the seasonings.
Add the curry leaves followed by the onions. Saute the onions till they start to turn brown.
Add the ginger and garlic and saute for a minute. Add in the spice powders and mix.
Now add the tomatoes and saute till the tomatoes become mushy. Continue to cook till the desired level of thickness is reached and oil comes out of the sides.
Add in the shrimp and cook for another 4-5 minutes till the shrimp is cooked.

Rustic Ginger Shrimp Masala
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. 15-20 medium sized shrimp
2. 1/2 cup of chopped red onions
3. 1/2 tbsp of grated fresh ginger
4. 4 cloves of garlic finely chopped
5. 1/4 - 1/2 cup of finely chopped tomatoes*
6. 2 tsp of turmeric powder
7. 2 tsp of chili powder
8. 1/2 tsp of cumin powder
9. 1 tsp of pepper powder
10. seasonings: mustard seeds, 1/4 tsp fennel seeds, 2-3 sprigs of curry leaves
11. salt to taste
12. 2-3 tsp of oil
13. Note:keep the tomatoes to the lower side if you want to keep it on the dry side.

Method

1. Heat a wide mouthed pan and heat the oil and add in the mustard seeds and fennel seeds and when the mustard seeds stat to pop add in the curry leaves.
2. Add in the onions and saute till it starts to turn brown, at this point add in the garlic and ginger and saute for a minute, be careful not to burn.
3. Add in all the powders and mix, now add the tomatoes and saute till the tomatoes become mushy.
4. Add salt and let the tomatoes cook till you desired dryness level is reached. you will see oil leaving the sides.
5. Add in the shrimp and cook for 4-5 minutes more till the shrimp has become pink and curled up. Add more curry leaves and turn of the heat immediately.

Serve with steamed rice.

Like what you are reading? Subscribe!