Spicy Malabar Shrimp
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
270 kcal
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Course
Main Course
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Cuisine
Indian
Spicy Malabar Shrimp
Description
Spicy Malabar Shrimp brings together shelled jumbo shrimp simmered with a blend of mustard and fenugreek seeds, curry leaves, and a chili-infused ginger-garlic paste. Onions sauteed until lightly browned add sweetness, complemented by diced tomatoes that soften into the sauce. Tamarind paste introduces a tart note, balancing the heat from green and dried red chilies. Slow cooking lets the flavors meld, while fresh cilantro and remaining curry leaves garnish the dish.
The shrimp develop a tender texture as they absorb the spiced, tangy sauce. Prepared over moderate heat, this dish delivers a vibrant taste profile true to Malabar flavors without overwhelming the palate.
Serve the shrimp alongside steamed Basmati rice to absorb the flavorful sauce and provide a satisfying meal. The fresh cilantro and curry leaves added at the end brighten the dish and add herbal complexity.
Ingredients
- 20 Shrimp shelled, deveined and thawed, jumbo or extra large
- 3 tablespoons oil
- 2 teaspoons mustard seeds
- ½ teaspoon fenugreek seeds
- 1 cup yellow onion thinly sliced
- 1 green chili slit lengthwise, optional, hot
- 15 curry leaves
- 4 garlic cloves
- ½ inch ginger
- 1 red chili dried
- ½ teaspoon Turmeric
- 3 tomato 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
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 928mg | 39% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 92mg | 102% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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