After a nonstop mega blogging marathon (bm) last month, I am back for another edition of bm. This is our regular marathon where we blog for three consecutive days every week of the month. For regular marathons I usually blog two weeks a month and this is my first week of BM # 57. I have some unposted recipes from last month’s BM and chose dry or gravy curries as my theme.
Shrimp curry is my go to recipe when I have guests at home. It is one of the easiest non-veg curries to cook. Here in the US, we get peeled fresh or frozen shrimp and it makes cooking very easy. I usually stock up from frozen shrimp for emergencies. I already have two versions of shrimp curries here & here. In both the versions I posted earlier, it was with tomatoes. Today’s recipe is no tomato curry. I made today’s shrimp curry for my Telugu meal that I prepared for last month’s Buffet on Table. I made the no tomato curry as that is how it used to be cooked years & years ago when we were growing up.
Total Time: 30 minutes
Preparation: 5 – 10 minutes
Cooking Time: 20 minutes
Serves: 2 – 3
- 1 lb Shrimp (I used 40 – 50 ct. shrimp)
- 2 – 4 tablespoon Oil. I used 4
- 2 Cardamoms (opt.)
- 1 – 2 Cloves (opt.)
- 2 – 4 Curry Leaves (opt. I did not use)
- 1 extra large Onion or 1 ½ cups chopped Onion
- 1 ½ tablespoon Ginger Garlic Paste
- 4 small green Chilies, slit and cut into two
- 1 tablespoon Coriander Powder
- ½ tablespoon Chili Powder
- ¼ teaspoon Turmeric Powder
- ¾ – 1 teaspoon Salt (adjust to taste)
- ¼ teaspoon Garam Masala (Powder of 1 Cardamoms + 1 Clove + small piece of Cinnamon)
- ¼ – ⅓ cup Yogurt, lightly beaten
- Cilantro to garnish
- I bought peeled and tail-on frozen shrimp. Thaw shrimp and remove the tail. I usually take frozen shrimp in a bowl, pour warm water over it and let stand for 5 minutes or until shrimp is easy to handle. Then I remove the tail.
- Wash the shrimp and leave it in room temperature water until ready to use.
- Heat oil in a pan, add cardamom, cloves and curry leaves, if using. When cardamoms are lightly roasted in oil, add onions.
- Saute onions until light brown.
- Add ginger garlic paste, green chilies and saute for a minute or two until ginger garlic is no longer raw and chilies change color.
- Add coriander powder, chili powder, salt, turmeric powder, garam masala and stir until spices are well blended.
- Reduce the flame to low or even turn off the flame, add yogurt and stir immediately until it blends into the onion mixture.
- Turn the heat onto medium high – high, cook stirring constantly until oil begins to separate. Reduce the heat to low.
- Remove shrimp from water, squeeze out as much water as possible, add it to onion yogurt mixture. Increase the heat to high and stir for a minute until shrimp is coated with the spices.
- Cover and cook for 3 – 5 minutes until shrimp curl up and is just cooked.
- Remove the lid, continue cooking on medium – medium high flame until curry is dry. This would take about 4 – 7 minutes.
- Stirring occasionally cook for another 3 – 4 minutes or until the curry is done.
- Garnish with cilantro and serve with rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57