My recipes

My recipes

Friday, January 7, 2011

Shrimp curry


Shrimp- 1 lb
Onion- 1 large finely chopped
Green chillis-2 finely chopped
Curry leaves- 5 count
Cardamoms- 3 count(yalak)
Lavang- 3 count
Biryani leaf- 1
Dalchin- 1 inch stick
Coconut milk- 11/2 cup(if coconut milk is skim then use 2 cups of milk)
Salt required
Chilli powder- 1/2 tbsp
Star anise- 1
Fish masala- 1tbsp
Zeera- 1/2 tbsp
Tomato - 2(chop and make into fine puree)
Ginger garlic paste- 1tbsp
Freshly chopped coriander leaves


1-First take fresh shrimp peel and devine them and keep aside. If not use frozen shrimp uncooked never use cooked shrimp it decreases the taste of our curry.

2-Now take a medium size wok or pan add 2 tbsp of oil heat it and add cardamoms,zeera,green chillis, curry leaves, lavang, biryani leaf,  \satranise , dalchin and fry them well.

Garam masala
3-Now add onions and fry until they turn into transperent and then add gingergarlic paste and fry until brown colour.

4-Now add the tomato puree and and let it cook properly until it becomes thick . Now add the salt,turmeric, chilli powder and fish masala and fry well. Dont burn the masala.
Tomato puree

5-Now add the coconut milk boil it for  a minute and then add shrimp into it and close the lid and cook in simmer flame for 7-8 min and u r shrimp curry is ready.

Ready to serve hot

6-Serve this with  hot rice or chapathi or puri tastes good.


*Never add ginger garlic paste in onion earlier cook onions until transperent then add ginger garlic paste because it takes lot of time to cook when u add g&g paste in onion.

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