Some dishes you set out to make and some you just stumble upon. This is one such recipe. I was trying to make Shrimp Biryani and was getting the gravy ready to reduce before I combine with the rice.Meanwhile, I call my husband to do a quick taste test to see if the spice levels are okay and he gives his thumbs up and says to me – how about we not combine it with rice and serve it with Roti or Rice on the side. I can tell he is REALLY hungry since he does not have the patience to wait 😉 but I think it is a good idea and I take it…. because I had not made Shrimp curry any other style other than Mangalorean (Shrimp / Prawn Gassi) before and also it turned out to sooo yummy that I too couldn’t wait to get started!Print
- •2 tablespoon oil
- •4-5 cloves
- •6-8 pepper
- •1 bay leaf
- •2 medium sized onions finely cut
- •4 garlic cloves crushed into a paste
- •2 tomatoes
- •2 green chillies slit lengthwise
- •2 teaspoon red chilli powder
- •1/2 teaspoon turmeric powder
- •1 pound shrimp / prawns peeled and deveined
- •3 tablespoon yogurt
- •1/4 cup coconut milk [optional]
- •2 teaspoon garam masala
- •coriander for garnishing
- •salt to taste
- In a medium sized kadhai or wok add 2 tablespoons of oil and keep it on medium heat. Add peppers,cloves and bay leaves and when they sizzle (after 10-15 seconds) add onions and garlic. Fry them till the onions turn translucent.
- Add tomatoes and continue frying till they turn mushy.
- Add the green chillies,red chilli powder,salt,turmeric powder and shrimp/prawns and mix well.
- Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it to the kadhai / wok.
- Continue to keep it on medium heat till the shrimp / prawns are done.
- Add garam masala and mix well .
- Garnish it with coriander leaves and serve hot with Rice or Rotis.