- Medium shrimp- 2 lb (shelled & deveined)
- Large onion- 1 (sliced)
- Ginger-1-inch piece (grated)
- Garlic- 5 cloves (finely chopped)
- Green chili- 1 (cut lengthwise)
- Dried red chilies- 2
- Cumin seeds- 2 tsp
- Coriander seeds- 2 tablespoons
- Fenugreek seeds- 1/4 tsp
- Turmeric powder- 1 tsp
- Mustard seeds- 1 tablespoon
- A pinch of asafetida powder
- Tamarind paste- 1 1/2 tablespoon
- Grated coconut- 1/2 cup
- Coconut liquid- 1/2 cup or plain water- 1/2 cup
- Plain yogurt- 1/4 cup
- Bunch of chopped cilantro (coriander) leaves
- Salt to taste
- Oil- 1/4 cup
Chennai Shrimp Curry
Put turmeric and salt to the shrimp and mix well. Set aside for 10 minutes. In a blender place the grated coconut, red chilies, coriander seeds, cumin seeds, fenugreek seeds & tamarind and purée with coconut liquid or water.
Heat oil in a large pan and add the mustard seeds. When it starts to pop add asafetida, ginger, garlic & onion and fry until the onions are golden. Then add the puréed mixture and yogurt and cook for 5 minutes. Add shrimp and mix well. Simmer and cook uncovered for 15 minutes or until the shrimp is cooked. Garnish with cilantro leaves and serve hot with rice.
