Red Curry Shrimp – My style

This is totally my way of making shrimp curry…

I know a few ways of making shrimp curry which I learned from my mom and I blindly follow them most of the time. Last time when I wanted to make shrimp curry, I felt it’s big time I cross the comfort zone. I decided to do a little experimentation in my kitchen with shrimp, however I didn’t go too wild. Using the ingredients I am familiar and comfortable with, I created a curry which tasted different and tasty. My hubby loved this curry a lot and suggested that this recipe is a must blog one. For making this curry, I used kashmiri red chili powder which imparted the intense red color to this curry. Don’t be scared of the red spicy color, it’s not too spicy.

Red Curry Shrimp 

Ingredients:

  • Oil- 2 tbsp
  • Onions, chopped- 2
  • Tomatoes, chopped- 2
  • Water- 1/4 cup
  • Salt- to taste

For cooking shrimp:

  • Oil- 1 tbsp
  • Shrimp, de shelled and deveined large- 15  ( I kept the tails on the shrimp)
  • Cardamom, whole- 2
  • Cloves, whole- 2
  • Cinnamon, whole- 2 inch piece
  • Cumin seeds- 1 tsp
  • Coconut, grated- 1/2 cup
  • Kashmiri red chili powder- 2 tsp
  • Coriander powder- 1 tsp
  • Garam masala- 1/2 tsp
  • Curry leaves- 1 sprig
  • Water- 1/2 cup
  • Tamarind, fresh- 3 inch slice soaked in 4 tbsp warm water

Instruction

  • Place a large pan over medium heat, add oil and add onions, little salt to it.
  • Saute till onions turn translucent.
  • Add tomatoes, cook till it turns mashed up.
  • Remove the pan from the heat, let cool down a bit.
  • Transfer the onion-tomato mixture to a blender along with 1/4 cup water and puree to a thick smooth paste.
  • Place another pan over medium heat, add oil.
  • Add cardamom, cloves, cinnamon and cumin seeds to the oil, saute for a couple of seconds.
  • Add grated coconut to it and saute till it turns golden in color.
  • Pour the onion-tomato puree to the pan and add 1/2 cup water to thin it down.
  • Cook for a couple of minutes.
  • Add red kashmiri chili powder, coriander powder, garam masala and salt to the mixture, combine well.
  • Now, add the shrimp and curry leaves to the pan.
  • Cover the pan and cook till shrimp has cooked well, about 5-7 minutes.
  • If using fresh tamarind, soak 3 inch slice in 4 tbsp warm water, squeeze it in water and strain the juice.
  • If using tamarind paste, use may be 1/4 to 1/2 tsp, taste it and increase the amount accordingly.
  • Add the tamarind juice to the curry, combine well.
  • Have a taste and adjust the level of salt, spice and tamarind.
  • Let the curry come to a boil and simmer for a few minutes so that the curry is not too watery, it should have a slightly thick constituency.
  • Transfer to a bowl and serve with plain rice or rotis.
Tips:
  • Kashmiri red chili powder is not too spicy and it gives a vibrant red color to the curry.
  • If you don’t have kashmiri red chili powder, use regular chili powder may be 1 1/2 tsp or according to your spice level.
  • Adjust the salt, spice and sour level according to your needs.

 

Red Curry Shrimp - My style
 
Ingredients
  • Oil- 2 tbsp
  • Onions, chopped- 2
  • Tomatoes, chopped- 2
  • Water- ¼ cup
  • Salt- to taste
For cooking shrimp
  • Oil- 1 tbsp
  • Shrimp, de shelled and deveined large- 15 ( I kept the tails on the shrimp)
  • Cardamom, whole- 2
  • Cloves, whole- 2
  • Cinnamon, whole- 2 inch piece
  • Cumin seeds- 1 tsp
  • Coconut, grated- ½ cup
  • Kashmiri red chili powder- 2 tsp
  • Coriander powder- 1 tsp
  • Garam masala- ½ tsp
  • Curry leaves- 1 sprig
  • Water- ½ cup
  • Tamarind, fresh- 3 inch slice soaked in 4 tbsp warm water
Instructions
  1. Place a large pan over medium heat, add oil and add onions, little salt to it.
  2. Saute till onions turn translucent.
  3. Add tomatoes, cook till it turns mashed up.
  4. Remove the pan from the heat, let cool down a bit.
  5. Transfer the onion-tomato mixture to a blender along with ¼ cup water and puree to a thick smooth paste.
  6. Place another pan over medium heat, add oil.
  7. Add cardamom, cloves, cinnamon and cumin seeds to the oil, saute for a couple of seconds.
  8. Add grated coconut to it and saute till it turns golden in color.
  9. Pour the onion-tomato puree to the pan and add ½ cup water to thin it down.
  10. Cook for a couple of minutes.
  11. Add red kashmiri chili powder, coriander powder, garam masala and salt to the mixture, combine well.
  12. Now, add the shrimp and curry leaves to the pan.
  13. Cover the pan and cook till shrimp has cooked well, about 5-7 minutes.
  14. If using fresh tamarind, soak 3 inch slice in 4 tbsp warm water, squeeze it in water and strain the juice.
  15. If using tamarind paste, use may be ¼ to ½ tsp, taste it and increase the amount accordingly.
  16. Add the tamarind juice to the curry, combine well.
  17. Have a taste and adjust the level of salt, spice and tamarind.
  18. Let the curry come to a boil and simmer for a few minutes so that the curry is not too watery, it should have a slightly thick constituency.
  19. Transfer to a bowl and serve with plain rice or rotis.
Notes
Kashmiri red chili powder is not too spicy and it gives a vibrant red color to the curry.
If you don't have kashmiri red chili powder, use regular chili powder may be 1½ tsp or according to your spice level.
Adjust the salt, spice and sour level according to your needs.

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