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    Home » Recipes » Fenugreek Leaves ~ Methi Leaves

    Published: Sep 28, 2016 · Modified: Oct 2, 2020 by Usha Rao

    Methi Chili Garlic Shrimp

    Methi chili garlic shrimp is a variation of chili garlic shrimp I posted this day, last year. The recipe from last year evolved over the months and today's recipe is what I make regularly, with or without methi leaves.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Chili garlic methi shrimp stir fry, Prawns Stir Fry, Methi Chili Garlic Shrimp,

    When I made it couple of weekends ago, I warned Mr U lunch was going to be late. He asked what I was cooking and if it is for the blog? When told him what I was cooking, he was surprised I haven’t taken pictures of this shrimp yet, as I make it very often these days.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Chili garlic methi shrimp stir fry, Prawns Stir Fry, Methi Chili Garlic Shrimp,

    Since last year, shrimp usually ends up in this form and I hardly ever make shrimp curry these days unless I have company at home. In fact, I bought a bunch of fenugreek twice in the last couple of months to make it for this Cooking Carnival and also made 3-4 times but each time, it happened to be on a weekend and I could not take any pictures.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Chili garlic methi shrimp stir fry, Prawns Stir Fry, Methi Chili Garlic Shrimp,

    This recipe is different from chili garlic shrimp I posted last year. The main difference is I use green chilies in this version and a few additionals ingredients; coriander, garam masala and ginger garlic paste. This makes a quick and easy snack and can also be served as a side dish with rice. We usually have it as a side dish.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Chili garlic methi shrimp stir fry, Prawns Stir Fry, Methi Chili Garlic Shrimp,

    Total Time: 40 – 55 minutes
    Preparation: 30 minutes (includes minimum marination time)
    Cooking Time: 10 – 15 minutes
    Serves: 2 – 3

    Ingredients:

    • 1 lb peeled Shrimp (I used 31-40 ct)
    • 1 tsp. Chili Powder
    • ¼ tsp. Garam Masala
    • ½ tsp. Coriander Powder (optional)
    • ½ tsp. Salt (adjust to taste)
    • ¾ - 1 tsp. Ginger Garlic Paste
    • Pinch of Turmeric
    • 3 tbsp. Oil
    • ¼ cup loosely packed chopped Fresh Methi Leaves ~ Fenugreek Leaves
    • 8 small Green Chilies, cut into 3 pieces
    • ¼ - ½ tsp. Cumin Seeds (I forgot how much I used)
    • 6 big Cloves of Garlic, crushed with cumin seeds (about 2 tablespoon after crushing)
    • Kothmir ~ Cilantro Leaves chopped, for garnish

    Preparation:

    • I used frozen peeled shrimp. Thaw shrimp and wash them in water. If shrimp is smelly, wash it with ¼ - ½ teaspoon of salt, pinch of turmeric and a tablespoon of yogurt or lime juice. Rub these into shrimp and wash them in water several times. Squeeze out excess water and take in a bowl.
    • Marinate shrimp with chili powder, garam masala, coriander powder, salt, ginger garlic paste and turmeric for at least ½ hour, if time permits. I usually marinate for sometime but this time I made it right away.
    • Heat oil in a nonstick pan, add methi leaves, fry until leaves change color and are roasted in oil. Make sure methi leaves are roasted in oil, else it could give a bitter taste to shrimp.
    • Add green chilies and saute for few seconds until oil is infused with chili and blisters form on chilies.
    • Add shrimp, stir and cook uncovered for about 5 minutes on medium high flame until shrimp curls up and is almost cooked.
    • Add crushed garlic and continuing frying shrimp, stirring it regularly. Fry until shrimp is cooked and garlic turns brown.
    • Taste the shrimp and adjust salt and chili powder.
    • Reduce the flame to low - medium low, add some chopped cilantro and fry until cilantro wilts, turn off the flame and serve.

    Note:

    • If methi is not available, use curry leaves.
    • Sometimes I add green onions along with crushed garlic.

    This day in 2011: B&W Wednesday - Reserved Table
    This day in 2014: Rosemary Popovers
    This day in 2015: Chili Garlic Shrimp

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

    [inlinkz_linkup id=648425 mode=1]

    « Beerakaya Royyala Koora ~ Ridge Gourd Shrimp Fry
    Barbecue (BBQ) Shrimp, New Orleans Style »

    Reader Interactions

    Comments

    1. PRADNYA says

      November 01, 2016 at 2:35 am

      lovely stir fry...i will ask my mom to make this

      Reply
    2. themadscientistskitchen says

      October 31, 2016 at 11:13 am

      Mmm I can use mushrooms to make this masala. Love it Usha. Awesome pics.

      Reply
    3. Sandhya Ramakrishnan says

      October 26, 2016 at 8:18 am

      I can totally use anything else instead of shrimp and use the masala!

      Reply
    4. Srivalli Jetti says

      October 14, 2016 at 4:33 am

      Simple setting yet the pictures are so classic Usha, nice to see Mr. U asking about blog and cooking..lol

      Reply
    5. Sowmya:) says

      October 13, 2016 at 9:54 am

      I am hoping potatoes is a good substitute for shrimp in this dish. It looks gorgeous

      Reply
    6. cookingwithsapana says

      October 05, 2016 at 5:09 am

      Methi chili garlic shrimp looks delicious. Stunning clicks.

      Reply
    7. Ritu Tangri says

      October 04, 2016 at 5:11 am

      Yeah would love to change it to veg version

      Reply
    8. Pavani says

      October 03, 2016 at 6:44 pm

      That looks like a delicious dish with shrimp and methi.

      Reply
    9. srividhya says

      October 02, 2016 at 8:36 pm

      I second suma.. I can subsitute with baby potatoes.. Awesome clicks.

      Reply
    10. Suma Gandlur says

      October 01, 2016 at 4:42 pm

      I guess potatoes would be a great veg substitute with that flavorful methi background.

      Reply
    11. Priya Suresh says

      September 29, 2016 at 12:42 am

      Mouthwatering here USha, such a delicious shrimp dish to give a try, lovely plating and alluring dish.

      Reply
    12. Gayathri Kumar says

      September 28, 2016 at 10:34 am

      Looks so great!

      Reply
    13. Kalyani says

      September 28, 2016 at 4:20 am

      I love fenugreek in most curries and it must hv been aromatic in this lovely dish too

      Reply
    14. Vaishali Sabnani says

      September 28, 2016 at 2:07 am

      The flavor of methi is good enough to enhance any dish.be it veg or non veg.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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