Malabar Shrimp Curry

Shrimps are one of my favorite kind of seafood and I would always try shrimps with new kind of gravies or new styles of marinade and fry them or grill them in different ways. Mr. Parveez always preferred eating an actual fish to eating shrimps. He finds Shrimps to be a little tasteless. So, when I started making Shrimp curries, he was still not a big fan. He would eat, but you know not really enjoy it as much as how I would like him to.

We watch a lot of travel shows and during one such show, the host happened to be travelling around restaurants in Kerala and one such restaurant was cooking Malabar shrimp curry. Now before anything let me tell you this. We were watching this program around an hour or so before dinner time. While the chef in the restaurant was showing how he prepares his special Shrimp curry, we were glued to the TV and wished we could see it live in person and have a bite of that scrumptious looking curry. Anyways, just as I mentioned that it was around an hour or so before dinner. Looking at that curry, I was determined that I have to try making it. Funny enough I remembered that my freezer has a pack of frozen shrimps. I always believe in miracles and this might have been one such lucky day. I got down to making it that very moment. The curry came out amazingly delicious and a family favorite too. Now the chef had only given in a rough idea on how to make the curry and few things that I have added to my curry recipe was not a part of the show that we watched. So, you might not find this different from an authentic Malabar Shrimp Curry, but you will definitely get the hint of Malabar flavors and savor each bite.

I deveined the shrimps but left the tail on. I feel it makes the shrimps look prettier in a curry, but you can always take the tail off if you prefer. After washing and pat drying, I marinated the shrimps in Ginger garlic paste, Red chili powder, Fennel seed powder, Tandoori powder, salt and lemon juice for 15-30 minutes. I also added a bunch of curry leaves. Further added some Rice flour, All purpose flour and corn starch powder and deep fried the shrimps. Frying makes the shrimps crunchy and the texture with the curry sauce is very flavorful.

To make the curry, add mustard seeds and fenugreek seeds along with dry round red chilies. Once they splutter, add curry leaves and further add chopped onions. Add ginger garlic paste followed by black pepper powder, Turmeric powder, Red chili powder, coriander powder, fennel seed powder, salt and cumin powder. Add the Dry red chili paste, tomato puree and green chilies along with fried shrimps and dry fenugreek leaves.

This shrimp curry is pretty easy and would make a special place in your menu. Its goes along great with garlic naan or plain naan and also Kerala Parantha.

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Malabar Shrimp Curry

Shrimp curry made in Malabar style

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Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb Shrimp deveined, cleaned, washed and pat dried
• 2 No. Onion medium size, chopped
• 3 tsp Ginger garlic paste 1 tsp for marinade + 2 tsp for the curry
• 2 tsp Red chili powder 1 tsp for marinade + 1 tsp for curry
• 1/2 tsp Turmeric Powder 1/4 tsp for marinade + 1/4 tsp for the curry
• 2 tsp Fennel seed powder 1 tsp for the marinade + 1 tsp for the curry
• 1 tsp Tandoori Powder
• 2 tbsp Lemon juice
• 1/2 cup All purpose Flour
• 2 tbsp Rice flour
• 1 tbsp Cornstarch Powder
• 1/2 tsp black pepper powder
• Salt
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/2 cup curry leaves 1/4 cup each for the Marinade and curry
• 2-3 No. Dry Red small round chilies
• 1/8 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• 1 cup Vegetable oil For frying
• 3 tbsp olive oil For the curry. You can use any oil of your own choice.
• 4-5 No. Dry red chilies Soaked in water for 15 minutes and grind to a paste
• 4-5 No. Green chilies chopped
• 1 cup Tomato puree
• 1 tbsp Dry fenugreek leaves

Prep Time 10 minutes Cook Time 30 minutes Passive Time 15 minutes Servings people MetricUS Imperial Ingredients 1 lb Shrimp deveined, cleaned, washed and pat dried 2 No. Onion medium size, chopped 3 tsp Ginger garlic paste 1 tsp for marinade + 2 tsp for the curry 2 tsp Red chili powder 1 tsp for marinade + 1 tsp for curry 1/2 tsp Turmeric Powder 1/4 tsp for marinade + 1/4 tsp for the curry 2 tsp Fennel seed powder 1 tsp for the marinade + 1 tsp for the curry 1 tsp Tandoori Powder 2 tbsp Lemon juice 1/2 cup All purpose Flour 2 tbsp Rice flour 1 tbsp Cornstarch Powder 1/2 tsp black pepper powder Salt 1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/2 cup curry leaves 1/4 cup each for the Marinade and curry 2-3 No. Dry Red small round chilies 1/8 tsp Fenugreek seeds 1/2 tsp Mustard seeds 1 cup Vegetable oil For frying 3 tbsp olive oil For the curry. You can use any oil of your own choice. 4-5 No. Dry red chilies Soaked in water for 15 minutes and grind to a paste 4-5 No. Green chilies chopped 1 cup Tomato puree 1 tbsp Dry fenugreek leaves

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Instructions

1. Marinade the shrimps in Ginger garlic paste, Red chili powder, Turmeric powder, Tandoori powder, salt, Fennel seed powder and lemon juice. Marinade for 15 -30 minutes.

   
2. Add All purpose flour, Rice flour and cornstarch powder. Mix well.

   
3. Add a few curry leaves.

   
4. Heat vegetable oil in a frying pan and fry the shrimps till its crunchy.

   
5. Take it out on a paper towel so it can soak the excess oil.

   
6. Add olive oil to another pan. Add mustard seeds, fenugreek seeds and small round dry chilies. Let them splutter.

   
7. Add curry leaves.

   
8. Add chopped onions and saute till they turn transparent.

   
9. Add Ginger garlic paste.

   
10. Grind the Red chilies to a paste

    
11. Add black pepper powder, fennel seed powder, Turmeric powder, cumin powder, salt and coriander powder. Also add the red chili paste. Cook on low to medium flame till the oil separates.

    
12. Add the tomato puree and cook for another 2-3 minutes.

    
13. Add the chopped green chilies.

    
14. Add the fried shrimps and mix well.

    
15. Add the crushed dry fenugreek leaves. Cover and cook for another 5 minutes.

    
16. Serve with Naan or Parantha.