My dad used to prepare shrimp with ridgegourd back in Singapore.It's has being some time since I have taste his cooking.I thought why not pamper myself with his way of making shrimp curry ease the craving of missing his comfort food back at home.
Shrimp Curry With Ridgegourd
Ingredients
Serving size: 5
Curry Paste:
3 garlic cloves
2 dried chillies
1 small onion chopped
1 small tomato chopped
a small ginger root
5 curry leaves
1/4 cup tamarind juice
1/2tsp turmeric powder
1tsp coriander powder
1tsp chilli powder
1tbsp fish masala
2tbsp coconut powder
salt to taste
Grind all the ingredients into a smooth paste and keep aside.
15 jumbo shrimps
1 cup chopped ridgegourd
1 small onion chopped
2 green chilli cut into half
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
chopped coriander leaves
2tbsp coconut oil
Preparation Methods:
Coat a pressure cooker with 2tbsp coconut and splutter mustard,cumin and curry leaves followed by the chopped onions. Saute til the onions become translucent -then ad the ridgegourd and the shrimp with some salt. When the shrimps turns pink pour in the curry paste and cook for just 1 whistle only. Wait for the pressure to be released then on low flame cook til the curry thicken a bit. Adjust the level of salt and spice powder. Remove from flame and transfer to a serving bowl with chopped coriander leaves.
Shrimp Curry With RidgegourdIngredients
Serving size: 5
Curry Paste:
3 garlic cloves
2 dried chillies
1 small onion chopped
1 small tomato chopped
a small ginger root
5 curry leaves
1/4 cup tamarind juice
1/2tsp turmeric powder
1tsp coriander powder
1tsp chilli powder
1tbsp fish masala
2tbsp coconut powder
salt to taste
Grind all the ingredients into a smooth paste and keep aside.
15 jumbo shrimps
1 cup chopped ridgegourd
1 small onion chopped
2 green chilli cut into half
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
chopped coriander leaves
2tbsp coconut oil
Preparation Methods:
Coat a pressure cooker with 2tbsp coconut and splutter mustard,cumin and curry leaves followed by the chopped onions. Saute til the onions become translucent -then ad the ridgegourd and the shrimp with some salt. When the shrimps turns pink pour in the curry paste and cook for just 1 whistle only. Wait for the pressure to be released then on low flame cook til the curry thicken a bit. Adjust the level of salt and spice powder. Remove from flame and transfer to a serving bowl with chopped coriander leaves.
Comments
shrimp curry looks very delicious
The curry looks delightful. reminds me of my singapore days :)
oh how I badly miss them :(