I love sea food, mainly shrimp (prawns / Royallu) and fish(with shrimp being my most favorite). It is really hard to find fresh sea food here in US. For years I cooked using the frozen cooked shrimp but that did not satisfied me. After trying these “raw brown shell on shrimp” from sams, I never craved for home fresh sea food any more. It really satisfied my sea food cravings. Shrimps really cooks fast. Once they turn pinkish white, curls and turn opaque that means they are done. If your shrimps turn rubbery solid and hard to crack that means you have overcooked them! For all my Non veggie recipes, I use fresh ground garam masala powder that gives immense flavor for the whole dish. Even though shrimp is high in cholesterol, once a while pampering our self with the foods we love is ok
- 25-30 shrimps, fresh or frozen
- 1 big onion diced
- 3 green chilies
- 1 tbsp ginger garlic paste
- 1 inch cinnamon stick
- tbsp red chili powder
- ¼ tsp turmeric/haldi
- 1 tbsp coriander (dhaniya) powder (optional)
- 1 tsp cumin (jeera) seeds
- Cilantro/kothambir,roughly chopped for garnishing
- 1tbsp garam masala powder (coriander seeds, cinnamon, cloves roasted slightly and grounded to powder)
- Salt as per taste
- 1 stalk of curry leaves
- 10 cashew nut halves (optional)
- For this recipe, I used “Frozen raw brown shrimp on shell” I found in sams club. So, when using frozen shrimps thaw them at room temperature and de vein them and clean under running tap water. Add a tsp of salt, chili powder, 1 tbsp ginger-garlic paste and let it sit while we start with the recipe.
- Heat oil in a pan and add cinnamon stick, cloves. Let it sauté for a min, then add cashew nuts, let it sauté till they turn slight brown.
- Add onions and green chilies, add a pinch of salt to sweat the onions and then add finely chopped curry leaves. This is the main ingredient that gives flavor to this dish.
- Add turmeric/haldi, ginger- garlic paste and sauté till the raw smell is gone.
- Add shrimp, crainder powder, salt, chili powder and mix well so that all spices are blended together, cover and cook for 6-7 mins on medium flame.
- When the shrimp is almost cooked, cook it further with out the lid, so that all the water evaporates and the curry becomes almost dry. Adjust the taste if needed.
- Garnish with freshly chopped coriander and serve with steam rice or pulav.