Spicy Malabar Shrimp Recipes

SPICY MALABAR SHRIMP

Spicy Malabar Shrimp image

Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.

Provided by Archana Mundhe

Categories Entree

Time 25m

Number Of Ingredients 16

Ingredients

20 jumbo/extra large shrimps (shelled, deveined and thawed)
3 tablespoons oil
2 teaspoons mustard seeds
½ teaspoon fenugreek seeds
1 cup yellow onion (thinly sliced)
1 hot green chili (slit lengthwise, optional)
15 curry leaves
4 garlic cloves
½ inch ginger
1 dried red chili
½ teaspoon turmeric
3 tomatoes (finely diced)
2 tablespoons tamarind paste (more or less depending on the sourness you like)
¼ cup cilantro (finely chopped)
½ cup water
salt to taste

Steps:

Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 25 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 928 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving

MALABAR SHRIMP IN COCONUT SAUCE (MEEN MOLEE)

Malabar Shrimp in Coconut Sauce (Meen Molee) image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons of light vegetable oil
1 teaspoon ground coriander
1/4 teaspoon or more of ground red pepper
1/4 teaspoon of ground mustard
1/4 teaspoon of turmeric
2 tablespoons of julienned fresh ginger
1 teaspoon thinly sliced garlic
1 tablespoon or more of julienned green chilies
12 fresh or dried kari leaves or 2 bay leaves
1 cup shredded scallions, both the white and green part into 2-inch pieces
1 pound of large shrimps, peeled and deveined
1/2 cup rich coconut milk or cream
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Kari or cilantro sprig for garnish

Steps:

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

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