Ingredients

The following ingredients have 4 Servings
  • 14 ounces shrimp (400 g, cleaned and deveined)
  • 3 tablespoons oil (vegetable or coconut oil)
  • 15-20 curry leaves
  • 1 cup finely chopped onions
  • 2 dry red chilies (broken)
  • 2 green chili peppers (slit into half)
  • 2 teaspoons ginger garlic paste
  • 1/2 cup finely chopped tomatoes
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1 tablespoon tamarind paste
  • 1 cup coconut milk

Instruction

  • Heat vegetable or coconut oil in a skillet over medium high heat.
  • Once the oil is hot, add the onion and curry leaves and fry till onions turn translucent (6-8 minutes).
  • Add dry red chilies and green chili peppers. Cook for a minute.
  • Now add ginger garlic paste and cook until the raw smell is gone (2-3 minutes).
  • Add tomatoes and ½ cup water and cook for 2-3 minutes.
  • Add coriander powder, turmeric powder, Kashmiri red chili powder, ground black pepper, and salt to taste and cook for 10-15 seconds.
  • Now add ½ cup of water and tamarind paste. Cook for 3-4 minutes.
  • Add coconut milk and bring the curry to a boil. Reduce the heat to low and cook for 2-3 minutes.
  • Add shrimp and cook for another 3-4 minutes.
  • Garnish with chopped cilantro and serve hot with naan or rice.