Spicy shrimp curry

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Spicy shrimp curry

Here’s a fiery shrimp curry, the old fashioned way. Truly an ideal way to tantalize the palate and satisfy that Indian tummy!


  • Shrimps – 12-15, small sized
  • Chopped Onion – 1 big
  • Chopped Tomato – 1 medium size
  • Turmeric powder – a pinch
  • Red chilli powder – 1 tsp
  • Asafoetida (hing) – a pinch
  • Ginger-garlic paste – 1 tsp
  • Salt
  • Lemon
  • Oil for frying


  •   Combine shrimps, turmeric powder, ½ tsp red chilli powder, ginger-garlic paste and salt in a bowl.  Marinate for 30 minutes, you can do this at room temperature.
  •  In a kadai or skillet, heat oil. Add a pinch of Asafoetida and let it splutter for a bit. Then add chopped onions and cook it over low flame stirring occasionally until lightly browned and fragrant.
  •  Add the tomatoes, salt and ½ tsp red chilli powder. Cook  till the onion and tomatoes are tender.
  •  Add the shrimps and the excess liquid from the marinade. Cook on medium heat for 5 minutes, then lower the heat and cook for 8-10 minutes. Don’t overcook and make it rubbery.
  •  Before you turn off the heat, add coriander leaves and a dash of lemon juice and give it a stir.
  •  Wash your hands and sit down for a spicy treat!

Yield: 2 servings

By |December 20th, 2011|WHAT'S COOKING|1 Comment

One Comment

  1. Ivy December 21, 2011 at 2:34 am - Reply

    That looks like an awesome dish! Thanks for posting it. I have a party at home this weekend…I think I will make it. 🙂

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