Hot & Sour Mangalorian Shrimp Curry Recipe

Give your boring old cuisine a new look. Prepare the Hot & Sour Mangalorian Shrimp Curry from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

Person

Time

0:30 - 0:15

Comments

Views

3319

Rating

Submited by

jamila from karachi

Ingredients

• 1 lemon size ball of tamarind
• 10 to 12 dry red chilies (Byadge or Kundapur chilies)
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• Pinch of turmeric powder
• 1 tablespoon of vegetable oil
• 1 tsp mustard seeds
• 8 cloves of garlic
• 8 to 10 curry leaves
• 1 pound of medium raw fresh shrimp, peeled and deveined
• Salt to taste

Method

1. Soak the tamarind in water for about an hour and extract the pulp.
2. Dry roast the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with turmeric with 1 table spoon of oil
3. Use little water and grind the above to a fine thick paste with tamarind.
4. Heat oil in a pan. Add the mustard seeds, curry leaves, crushed garlic, when they splutter, add the paste, water as needed, salt and bring it to a boil.
5. Add the shrimps and simmer for 5 to 8 minutes.
6. Serve hot over rice.

< PREV More Sea Foods Recipes NEXT >

You may also like