Shrimp Curry

Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.Shrimps can be cooked in various ways Pan  fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other recipes

Shrimp Curry  PanFriedTilapia  Crispy Fried Fish   Fish-curry

I am sharing my way of Shrimp Curry South Indian Flavour with Tweaks.

Ingredients

For Marination

Jumbo Prawns 2 lb /1 kg (peel & deveined)

Turmeric powder 1/4 tsp

Coriander powder 1 tsp

Salt to taste

For gravy

Garlic & Ginger Paste 1 tbsp

Turmeric Powder 1 tsp

Curry leaves 10-12

Garam masala 1 tsp

Coriander Powder 1tbsp

Cumin seeds 1 tsp

Cooking oil 2 tbsp

Green chilli 1-2

Onion Chopped 1 medium sized

Tomatoes 2 medium sized chopped

Salt to taste

Green coriander leaves chopped optional

Water as required.

Method

Marinate above mentioned ingredients keep aside for 20-30 minutes.Heat 1/2 tbsp oil in a pan cook prawns for 2-3 min  on a med heat .Keep aside on a paper towel.Using a cooking pan add more oil add cumin seeds once it crackled add green chilli & Curry leaves once get nice aroma add Chopped onion & saute till it became translucent in colour.add garlic ginger paste & cook till raw aroma goes off Add tomatoes & dry powder cook till it started leaving oil ,add cooked Shrimp & salt check seasoning  give a good stir so that it coated by masala.Add water give a boil then turn heat to med-low flame cook for 5 minutes more .Turn off heat Garnish with Green coriander leaves. Serve with Rice or Indian flat bread.

 

 

 

 

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