Spicy Malabar Shrimp Recipes
SPICY MALABAR SHRIMP
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
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)
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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