I bought some frozen raw shrimp last weekend. I wanted to try out something new with them. And this afternoon, I came up with this spicy dish with fried shrimp in it. This dish contains roasted aromatic spices and coconut milk, creating a delicate balance. I think it was the gloomy weather outside that inspired me.
This dish can be made thick as a curry or slightly runny like a soup.
You will need:
For frying shrimp
- Shrimp – 1 pound, peeled and de-veined (Use the large uncooked variety. I had about 30 shrimps per pound.)
- Oil – 3 tbsp
- Red chili powder – 1 1/2 tsp
- Ginger garlic paste – 1 1/2 tsp
- Salt – as per taste
- Oil – 2 tbsp
- Onion – 1 small, chopped
- Ginger – 1 tbsp, grated or finely chopped
- Garlic – 1 tbsp, grated or finely chopped
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Garam Masala powder – a pinch (optional)
- Tomato – 1, chopped
- Coconut milk – 1 can, around 400 ml
- Salt – as per taste
For tempering (optional)
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Black pepper corns – 4-5
- Marinate the shrimp with red chili powder, ginger garlic paste and salt. Set aside for half an hour.
- Heat 2 tbsp oil in a large skillet. Fry the shrimp and set aside.
Note: When frying shrimp, do so on high heat. Each side needs just a couple of minutes. The shrimp should be nicely caramelized on both sides (don’t burn them!).
- In a large vessel, heat the remaining oil.
- Add the mustard seeds, curry leaves and pepper corns.
- When the mustard seeds start sputtering, add the chopped ginger and garlic. Saute till they release a nice aroma.
- Add the onions and saute till they brown.
- Add the turmeric powder, coriander powder and cumin powder. You can add 1/2 tsp red chili powder if you want it really spicy. Gently roast the spices on a medium heat till they turn nicely aromatic and brown. This gives the soup a deep color and a smokey flavor.
- Add tomatoes and saute.
- Add half the coconut milk and salt.
- Bring to boil and add the fried shrimp. Simmer for a few minutes till nice and thick.
- Add a pinch of garam masala for flavor. You can stop here if you intend to use this as a curry.
- For a soupy consistency, add the remaining coconut milk. Check seasoning and bring to a gentle boil. Remember that the soup will thicken as it cools.
- Serve hot with thick slices of bread.
And oh, if like me, you have a fussy three-year old, reserve some of the fried shrimp. They are absolutely delicious on their own!
Try this recipe and let me know if you like it!!
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