Saturday, November 3, 2012


Serving size - 4 or 5

Preparation time - 15 minutes

Cooking time - 35 to 40 minutes




Shrimp - 2 pounds
Onion - 1 big (finely chopped)
Tomato - 2 1/2 (finely chopped)
Green chillies - 3
Ginger garlic paste - 1 1/2 tbsp
Red chilli powder - 1/2 tsp
Sambar powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/3 tsp
Oil - 4 or 5 tbsp
Water - 2 1/4 cups
Salt - as needed


Heat oil in a pan and add mustard seeds.

Once it splutters, add onions, curry leaves and green chillies. Salute it for a minute.

Add ginger garlic paste to onions. Salute it until raw smell goes from ginger garlic and onions are transparent.

Add tomatoes and stir for few seconds.

Add red chilli powder, sambar powder, turmeric powder, little salt and mix well. Close the lid until tomatoes are soft.

Add 2 cups of water with salt as needed to the curry and close the lid for 1 or 2 minutes.

Add shrimp to the curry and allow it to boil in a medium flame (like 6).

If you wish to have it like kuzhambu, once shrimps are cooked, switch off the stove with moderate gravy.

If you would like to prefer like curry, once shrimps are cooked, open the lid and allow it to boil for few minutes or until your desired consistency.

If you want to try dry curry, just allow it to drain all the water and fry it until it goes blackish color not black.

Shrimp curry is ready. Serve it with white rice, curd rice or anything you prefer to have with.

I'm sending this to my friends Priya Cook like Priya and Divya You too can cook Indian food recipes hosted the event 60 Days To Christmas


 I'm also sending this to Hubby's delight contest, click on the logo to go to the event page


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