Impromptu Shrimp Curry

Shrimp marinated in spices and then cooked along with browned onions, garlic and tomato makes a delightful curry. My brother -in-law brought some fresh sea food when he visited us last week. These suckers were fresh and originally they were intended to be shallow fried so my hubby marinaded all of it, but fried only few of them(a batch) because, they were too full after enjoying a big feast with fish fry and later, decided to use them in a curry and thus, this recipe. I was originally planning to make a simple shrimp fry with onions but since both my hubby and brother-in-law are not too fond of dry curries, i thought of adding some tomato puree and it made a tasty and delicious curry. The overnight marinade made the shrimps to suck in all the spices and tasted very good.




Ingredients:


1/2 lb shrimp, cleaned and deveined(about 25)


For marinade:

1/2 tsp red chilli powder
1/4 tsp turmeric powder
a pinch asafoetida
salt to taste
1 tsp lemon juice

For curry:

2 medium onion, thinly sliced
1/2 tsp mustard seeds
3 to 4 curry leaves
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
3 garlic cloves, cut into small pieces
1 tbsp tomato puree
1/2 tsp ginger, minced
1 tbsp cooking oil
salt to taste


Method:

1. In a wide bowl, add all the marinade ingredients and shrimp, mix well and set aside at least for 5 to 6 hours. Overnight works best. (You can add few drops of water to make the marinade, but not much).

2. Heat oil in a pan, when hot add mustard seeds, when it starts to sputter add curry leaves. Add the thinly sliced onion, little salt and sautee until brown on a medium flame. It will take about 10 to 15 minutes, but browning the onions makes the curry gives a nice taste so worth it.

3. Add all the powders, turmeric, red chilli and garam masala and fry for a minute. Be careful not to burn.

4. Add the marinated shrimp and fry until you see the shrimp getting cooked. Add the tomato puree, and little water(1/2 cup), then, cover and let it cook for some time. About 5 minutes or so. Check the salt and spice level.

5. Serve hot with rice.