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By Chef Chandan Prajapati

Home style Mustard Tempered Shrimp Curry

INGREDIENTS 
Baby shrimp shelled and cleaned – 250 gm
Mustard oil – 3 tbsp
Mustard seeds – ½ tsp
Garlic peeled and chopped – 1 tbsp
Ginger chopped – 1 tsp
Onion peeled and sliced -  use 2 large onions
Tomato halved and sliced – use 2 tomatoes
Green chilies slit lengthwise – use 4 to 5 or more if you like
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Red Chilli powder – ½ tsp
Water – 200 ml
Salt to taste
Lemon juice – 1 tsp
Fresh coriander leaves chopped – 2 tbsp
FOR GARNISH
A lemon wedge
Fresh coriander leave METHOD
Wash the shrimps and drain the water and keep aside. 
Heat a pan or kadhai. Add oil. Let the oil reach the smoking point. Add mustard seeds and let it crackle for few seconds. Add garlic, ginger,  onion,  tomatoes and green chilies at the same time. This is how I cook when at home. Now on medium heat stir for 5 minutes. Add the turmeric powder, chilli powder and garam masala powder. Cook for 2 more  minutes on slow heat.
Add the water and let the masala cook for 8 to 10 minutes till water is reduced to half to thick gravy. Add the shrimps. Add lemon juice and chopped fresh coriander. Add salt and cook for 5 more minutes. Once the shrimp gets cooked serve hot garnished with lemon wedge and fresh coriander leave. This is a dry preparation. Add more water if you want it saucy. 

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