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Freshly cooked basmati or long-grain
1 lb - medium shrimp, peeled, deveined & tails left on
1/4 tsp -
1/2 tsp -
1 tsp -
1/2" piece - fresh ginger, peeled
2 dried red chilies, stemmed
1 tbsp -
2 tbsp -
1 cup - finely chopped
1/2 cup - chopped
1/4 to 1/2 cup - water
salt to taste
How to Make Shrimp Curry
Sprinkle shrimp with salt and turmeric.
Toss well to coat, cover and set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chilies, lemon juice in a blender and puree. Set aside.
Heat oil in a large heavy skillet over medium-high heat.
Add onions and cook until soft, for about 3 minutes.
Add pureed spice mixture.
Cook, stirring, until fragrant, about 5 minutes.
Stir in tomato and cook until soft.
Add shrimp, stir gently to coat them evenly.
Pour in the water and bring to a boil, stirring constantly.
Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
Mound rice into heated serving plates.
Spoon curry over and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.