It is an easy curry to make dont be put off by the list of ingredients.
Chennai Shrimp Curry
2 lb (shelled & deveined) Medium shrimp
1 (sliced) Large onion
1-inch piece (grated) Ginger
5 cloves (finely chopped) Garlic
1 (cut lengthwise) Green chili
2 Dried red chilies
2 tsp Cumin seeds
2 tablespoons Coriander seeds
1/4 tsp Fenugreek seeds
1 tsp Turmeric powder
1 tablespoon Mustard seeds
A pinch of asafetida powder
1 1/2 tablespoon Tamarind paste
1/2 cup Grated coconut
1/2 cup Coconut liquid or plain water
1/4 cup Plain yogurt
Bunch of chopped cilantro (coriander) leaves
Salt to taste
1/4 cup Oil
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 puree 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 pureed 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.
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