Creamy Shrimp Curry |
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Inspired by the classic Bengali Macher Jhol, my recipe for curried shrimp uses Paanch Phoran - a fragrant mix of fenugreek, fennel, cumin, mustard and onion seeds. Just a teaspoon of this aromatic blend combined with fresh tomatoes and yogurt make this creamy, aromatic sauce that is great with white fish or shrimp.
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Ingredients for Creamy Shrimp Curry24 pieces large shrimp, peeled and deveined
1 teaspoon turmeric powder 1/2 teaspoon chili powder 1 teaspoon salt 2 tablespoons ghee or coconut oil 15-20 fresh curry leaves 1.5 tablespoons finely chopped ginger 2 fresh red chili or green chilies 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/2 teaspoon fennel seeds 250ml or 1 cup plain yoghurt, at room temperature 2 medium or 300g tomatoes, roughly chopped 1/4 cup chopped coriander leaves 10-12 pieces okra or green beans, cut into 1-2 inch pieces |
Recipe |
1. Place yogurt, tomato, ginger, fresh chili, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder, 3/4 teaspoon salt in a blender and blend until very smooth. Set aside.
2. Sprinkle 1/4 teaspoon salt, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder all over shrimp. Set aside. 3. Heat ghee/oil in a large non-stick pan or wok, add cumin seeds, mustard seeds, and fennel seeds followed by curry leaves. Let them crackle. 4. Next add shrimp and stir fry for 2-3 minutes on medium heat. Pour in blended sauce followed by okra. 5. Stir, and cook on medium-high flame for about 10 minutes until oil surfaces. Add 1/2 cup of water, bring to a boil. Garnish with coriander leaves. Serve hot with steamed rice. |
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