For this recipe I prefer fresh shell on shrimp to frozen ones. Most of my recipes have freshly ground spices. It may seem tedious to many but if you have a good blender, the couple extra minutes you spend to make fresh masala is well worth it.
This is a great dish for family dinners or when you have company, it is sure to draw many praises
Ingredients:2 lbs fresh shell on shrimp
1 onion coarsely blend
1 tbsp ginger garlic paste
2 tsp chili powder
1 tsp turmeric
Pulp from lemon sized tamarind ball
3 tbsp oil
Salt to taste
For garam masala:
10 cloves
2 inch cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
2 tbsp coriander seeds
For seasoning:
½ tsp mustard
½ tsp cumin
½ tsp fenugreek
1 red chili
Curry leaves
De shell and de vein the shrimp. Clean them thoroughly.
Place shrimp in a saucepan along with 2 tsp of oil, ½ tsp turmeric, 1 tsp chili powder and 1 tsp salt.
Cook on medium to high flame until the shrimp curl and loose the transparent look. Set it aside.
Grind masala into fine powder, mix it with ginger garlic paste and coarsely blend onion. Set is aside.
Heat the remaining oil in a sauce pan, add seasoning followed by masala ginger garlic and onion. Sauté for 5 to 10 mins until the onion looses its raw smell. Add turmeric, chili powder and salt.
Add the semi cooked shrimp, sauté for few more minutes.
Add tamarind and let it simmer on low heat for 15 to 20 minutes or until the oil separates.
This shrimp curry when eaten with steaming hot rice, each and every bite is a pure joy.
Tips: A tbsp of home made yogurt and tsp of salt can aid you further in cleaning the shrimp.
For grinding the masala start with a clean dry jar, grind dry masala followed by ginger garlic and then onion. The whole process takes just few mintues and you will end up with only one jar to clean. I use sumeet with its smallest jar for this job.
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