December 28, 2010 in Main Course
Time for some Shrimp
With Christmas all done a couple of days back and the new year just around the corner, I was overwhelmed with all the sweets I have been eating. I really needed something spicy and non-holiday like to just give my taste buds a break from all the sweets. So what do I do? I end up making shrimp, my all time favorite. I wanted something which had a hint of tanginess, a little sweet and a lot of spices. It’s difficult to find a recipe which looks delicious, tastes awesome and meets all your taste bud requirements, all at the same time. The only way I was going to be able to make something like that was if I were to come up with a recipe myself. And that’s what I did, and I called it “Sweet and Spicy coriander Shrimp”. I warn you, this is a really spicy recipe. I would recommend using only half the quantity of red chili powder and green chillies if you are not very fond of spicy food. The best accompaniment for this recipe would be rice and I hate plain rice so thought of making some sort of a simple fried rice. That’s how I came up with the Garlic Chive Rice. It’s quick and easy to make and compliments well with the sweet and spicy flavors of the shrimp curry. That recipe is listed in the next blog post (Will post a link right here once I finish writing it up). The shrimp curry takes about 45 minutes to prepare recipe from start to finish and serves 2-3 persons. Amit and I finished almost all of it though.
- 1/2 lb shrimp
- 1/2 onion (finely chopped)
- 1/4 tsp mustard seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp lime juice
- 5 cloves garlic
- 8-9 almonds
- 2 tsp chopped cashew
- 1/2″ ginger
- 3 green chili (you can increase or decrease this depending on how spicy you want the dish to be. I used some thai peppers and they were really spicy)
- 1 cup chopped coriander
- 2 tsp tamarind paste
- 2-4 tsp olive oil
- 2 tbsp brown sugar
- 1/2 cup water
- salt to taste
- Soak the almonds and cashew in warm water for about 5 minutes.
- Marinate the shrimp with the coriander powder, 1/4 tsp salt, red chili powder, turmeric powder and the lime juice for about 30 minutes.
- In the meanwhile prepare the masala paste.
- Grind the garlic, almonds, cashew, ginger, green chili, and coriander to a smooth paste. Add water to get a smooth consistency.
- Heat 2 tsps of oil in a flat bottomed saucepan and add the mustard seeds.
- Once the mustard seeds sputter add the onion.
- Fry the onions on a medium flame till the edges are light brown. Now add the marinated shrimp and mix the onions and the shrimp together.
- Fry the shrimp for about 5-10 minutes till it turns a pink.
- Now add the masala paste along with 1/2 cup of water and bring to boil.
- Now add the brown sugar and let the curry simmer for a few more minutes till the shrimp have been cooked. (Do not overcook the shrimp, as they will turn rubbery).
This curry goes well with rice. I served this with some Garlic Chive Rice. Again, I would like to warn you that please be careful with the number of green chilies you add. Since you are making a paste of the green chilies, it does turn spicy with a small number of chilies.
The spices and the brown sugar give this dish a very interesting flavor. The first thing you taste is the sweetness of the dish and then towards the end, the spices take over. Hope you enjoy this recipe as much as we did.