Tamilian Shrimp Curry Recipes

TAMILIAN SHRIMP CURRY

Steps:

• Wash srimp. Remove veins and remove shells.
• Bring water to a boil in a pot.
• Add chopped onion and tomato (I may fry it in a little oil first until soft).
• Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
• Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
• Add the shrimp and cook covered over a low heat for 15 minutes.
• Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
• When shrimp is cooked pour in fennel mixture.
• Check for salt.
• The consistency should be watery like sambar.
• Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
• Serve hot with plain steamed rice.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

SHRIMP CURRY (MY DEAR MUDDER'S VERSION)

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
• Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
• Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
• Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.