Fish Curry

Ingredients (Serves 3 to 4 ):

Fish                               --   ½ kg, cut into medium sized pieces
Kudampuli                 --   3 - 4 small pieces
Turmeric powder    --   ½ tsp
Kashmiri chilly powder -- 3 tbsp.
Coriander powder   --   ½ tbsp.
Fenugreek powder  --   a pinch
Black pepper powder --   ¼ tsp
Mustard seeds          --   ½ tsp
Shallots                       --   6 - 8, thinly sliced
Ginger                          --   1½ tbsp., coarsely crushed
Garlic                           --   1½ tbsp., coarsely crushed
Curry leaves             --   2-3 sprigs
Salt                               --   as required
Coconut Oil               --   3 –4 tbsp. or more as required

Preparation:

Clean and cut the fish into medium size pieces. Soak the kudampuli in half a cup of water.Keep aside.

Mix the turmeric powder, chilly powder, coriander powder, fenugreek powder and black pepper powder with water to form a thick paste. Add water in tablespoons so that you do not end up in a running mixture. Keep aside.

Heat oil in a pan. Add mustard seeds and let it splutter. Add the shallots,ginger,garlic and curry leaves and saute until the shallots turn golden brown.

Reduce the flame to low and add the masala paste, saute until the masala leaves the sides of the pan and you get that dark reddish brown colour.

Add kudampuli with the soaked water and salt. Add more water as required, approx. 1 cup.

Bring it to a boil and then add the fish pieces. Mix carefully and make sure that all the fish pieces are soaked / covered by the gravy.

Cover and cook until fish is done.Take the lid off and let it cook until the gravy turns thick or the required consistency.

Add more curry leaves. Switch off the flame and keep the lid on.

Serve with rice.

Thai Fried Rice & Sichuan Shrimp

Fried Rice:

Ingredients(Serves: 5 - 6):

Jasmine Rice                 --   4 Cups cooked, cooled
Red Onions                     --   1 large, thinly sliced
Green Chillies                --   3 - 4, slit
Thai Red Curry Paste --   2 - 3 tbsp (I use Thai Kitchen brand)
Garlic                                --   3 - 4 cloves, crushed
Mixed Vegetables        --   1 cup, chopped
Eggs                                   --   2
Soy Sauce                        --   1 tsp
Thai Fish Sauce             --   1 tbsp
Black Pepper                  --   1 tsp
Green Onions                 --   1 cup, chopped
Oil                                       --   3 tbsp
Salt                                     --   if required, after adding the paste and sauces.

Preparation:

Cook the rice as per the instructions on the packet. Preferably, plan a day ahead and cook it a day before and refrigerate. If not, make sure you use cool rice.
Heat oil in a wok over medium heat and fry the onions and chillies until soft. Add the the red curry paste and fry until the oil separates from the mixture. Add the crushed garlic and the mixed vegetables and fry on medium high until the veggies are crisp and almost cooked.
Beat the eggs with a pinch of salt, ½ tsp black pepper and soy sauce.
Push the veggies to the side and pour the eggs to the center of the wok. Scramble the eggs until they are set. Optionally you can scramble the eggs in another pan and add.
              
Add rice and mix thoroughly until coated with the mixture and is well heated.
Sprinkle pepper and the sauces and mix / toss lightly if you are an expert. Remove from heat.

Add the chopped onions and give a quick mix. Save some for garnishing.
Serve hot.

Sichuan Shrimp:

Ingredients(Serves: 5 - 6):

Shrimp                              --   1 kg, shelled, deveined & cleaned
Tomato ketchup            --   3tbsp
Soy Sauce                         --   4 tsp
Black pepper                   --   1 tsp
White Sesame Seeds     --   2 tsp, slightly roasted and ground
Cayenne                             --   1 ½ tbsp
White vinegar                  --   2 tbsp
Green Serrano Chillies --   7
Red Serrano Chillies     --   7
Garlic                                  --   4 - 5 large cloves
Ginger                                 --   4 tbsp, finely chopped
Red onion                          --   3 cups,thinly sliced
Cornstarch                        --   2 tsp
Water                                   --   ¼ cup
Spring Onions                   --   5, thinly chopped
Salt                                        --   as required
Oil                                          --   ¼ cup

Preparation:

Marinate the shrimp with salt and pepper. Refrigerate for 15 - 20 mins.

Remove the seeds from the chillies and chop it. Slice the onions and chop the ginger and garlic.

Roast the sesame seeds until they start to change colour and grind to a fine powder.

In a bowl, mix the tomato ketchup, soy sauce, remaining black pepper, ground sesame seeds, cayenne and white vinegar.

In a wok, heat half the oil on high heat and fry the shrimp until they start to turn opaque. Remove from the pan and keep them aside.

Add the remaining oil into the same wok and let it heat up. Add the onions, chillies, ginger and garlic. Fry them until the onions turns soft.

Lower the heat to medium and then add the sauces and fried shrimp.Stir well to mix. In case you feel that the gravy is too thick to coat the shrimp completely, add ¼ cup of water before adding the shrimp.

Make a paste of corn flour and water. Add this and cook for 2  - 3 minutes.

Garnish with chopped spring onions.

Serve hot.

This dish is really hot. Adjust the number of chillies as you can tolerate.

Recipe Courtesy: partially from Food.com

                                    Rias Collection

Varutharacha Fish curry / Fish in roasted coconut gravy

Ingredients(Serves 3 - 4):

Fish                                         --    ½ kg
Shallots                                 --   5 - 6 finely chopped
Ginger                                    --   2 tbsp, chopped finely
Garlic                                     --   7 - 8 cloves, chopped finely
Green chillies                     --   2 , adjust according to your spice level.
Tomato                                 --   1 medium size
Kudam puli                         --   2 (Or you can use a small gooseberry sized ball of tamarind) , soaked in water for 5 - 10 minutes
Turmeric powder             --   1/4 tsp
Red chilly powder             --   ½ tsp
Coriander seeds                --   1 tbsp
Whole Red Chilly              --   3 - 4 (The coriander seeds and whole red chillies can be replaced with 1 tbsp of  coriander powder and ½ tbsp of chilly powder. I have the Coriander – Chilly powder mix( 2 tbsp)  which I use mostly) 
Whole Pepper                     --   1 tsp
Grated Coconut                 --   1 cup
Mustard seeds                    --   ½ tsp
Curry leaves                        --   2 - 3 springs
Coconut Oil                          --   1 tbsp
Salt                                          --   to taste

Preparation:

Fry the shredded coconut with coriander seeds, whole red chillies, whole pepper, 1 shallot, 2 cloves of garlic and 1 sprig of curry leaves,  until coconut is brown in colour. Make sure you do this on a low flame and keep saute-ing as we need the coconut to be evenly fried and browned.
Remove it from the stove as soon as it is done as there are chances that the coconut burns in the pan. If using coriander and chilly powders, add them a minute before switching off the flame and mix it well with the coconut.

Let it cool and grind it to a fine paste/liquid form (check here and here).

Clean and cut the fish and keep aside.

In a clay pot, add the shallots, remaining garlic, ginger, slit green chillies, chopped tomatoes,salt, turmeric powder and red chilly powder. Mix well preferably with your hands until it is blended well and the tomatoes are slightly squishy. Optionally you can saute on low flame until these are well mixed and looks squishy. Add the soaked kudam puli with the water(or the tamarind pulp) and let it boil.
Add the ground mixture and mix . Let is boil.

Add the fish pieces and carefully stir in or swirl the pot so that the fish pieces are coated with the gravy. Let it cook and switch off the flame once done.

In another small pan, heat the coconut oil and add the mustard seeds and let it splutter. Add the curry and saute for couple of seconds and pour this on top of the curry.

Serve hot with rice. This goes well with chapathi / idly / dosa / puttu etc too.

Spicy Fish Curry (Mulakitta Meen Curry)

Ingredients: (Serves 5 - 6) :

Fish                              --    1 lb
Onions/Shallots     --    ½ cup chopped(I always prefer shallots)
Garlic                          --    3 - 4  big cloves
Ginger                         --    1 big piece
Green chillies           --    3 - 4
Tomato                       --    1 medium
Turmeric powder   --    ¼ tsp
Chilly powder          --    2 tsp
Kokum/Kudampuli/Tamarind  --    3 - 4 small pieces / one gooseberry sized ball
Curry leaves             --   For garnishing
Oil                                 --    2 tbsp (Preferably coconut oil)
Salt                               --    to taste

Preparation of Fish Curry:

Soak the kudam puli / tamarind in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.

If using tamarind, extract the juice and keep it aside.

Take a clay pot and add the finely chopped shallots,ginger,garlic,green chillies, tomato, turmeric powder, chilly powder, salt, kudampuli and coconut oil.

   

Mix it well, preferably with hand, so that they are well mixed. Add the water in which the puli was soaked or If using tamarind, add the extracted juice. Keep it on a low flame and let it boil. Once boiled, let it simmer until the gravy is slightly thick.
 
Add the fish pieces and let it cook until done. Garnish with curry leaves and close it with a lid.

Serve hot with rice.

Recipe Courtesy: Amma

Chilly Fish (with gravy)

Ingredients:

Fish                                    --   500 gms , I used tilapia but better to for harder fishes like salmon or king fish or tuna.
Soya Sauce                      --   1 tbsp
Corn flour                        --   4 - 5 tsp
Chilly powder                 --   2 tsp
Onion                                 --   1 medium size
Ginger                                --   2 tbsp, finely chopped
Garlic                                 --   2 tbsp, finely  chopped 
Green Chillies                 --   3 - 4
Capsicum                         --   1 ,  medium size
Green chilly Sauce       --   1 tbsp  + more as per your taste and tolerance
Tomato Sauce                --   2 tsp           
Pepper Powder              --   ½ tsp 
Spring Onion                   --   2 stalks
Coriander Leaves          --   to garnish
Oil                                         --   as required
Salt                                       --   to taste

 

Preparation of Chilly Fish:

Clean and cut the fish into cubes. Marinate it with 1 tbsp of soya sauce, 2 tsp corn flour, chilly powder and a little salt. Keep it aside for 15-20 minutes.

Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the ginger , garlic and spring onions.

Heat oil in a pan and fry the fish until they are cooked and slightly brown. Drain it into another bowl and keep aside.

In the same pan, add more oil if required and add the chopped onions, green chillies, ginger and garlic. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.

Add the chilly sauce and the tomato sauce.Add water if required for gravy. Mix well.Add the fried fish, and give a stir to mix. Make sure not to break the fish pieces.

If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the curry and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.

Recipe Courtesy : Amma

Malabar Fish Curry–Amma’s Special

Ingredients: (Serves 5 - 6)

Fish                              --    1 lb
Onions/Shallots     --    ½ cup chopped(I always prefer shallots)
Garlic                          --    3 - 4  big cloves
Ginger                         --    1 big piece
Green chillies           --    3 - 4
Tomato                       --    1 medium
Turmeric powder   --    ¼ tsp
Chilly powder          --    2 tsp
Kokum/Kudampuli  --    3 - 4 small pieces(You can see the size of a piece in the pic)
Ground coconut     --    ½ cup
Curry leaves             --   For garnishing
Oil                                 --    2 tbsp (Preferably coconut oil)
Salt                               --    to taste

Preparation of Fish Curry:

Soak the kudam puli in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.

Take a clay pot and add the finely chopped shallots,ginger,garlic,green chillies, tomato, turmeric powder, chilly powder, salt, kudampuli and coconut oil. Mix it well, preferably with hand, so that they are well mixed. Add the water in which the puli was soaked. Keep it on a low flame and let it boil. Once boiled, let it simmer until the gravy is slightly thick.

 

Add the fish pieces and let it cook until done. Add the ground coconut and let it boil. Garnish with curry leaves and close it with a lid.

Serve hot with rice.

Recipe Courtesy: Amma  

Crab Masala

Ingredients (Serves 5 - 6):

Crab                        --   1 kg
Onion                      --   1 large
Shallots                 --   6-8
Ginger                    --   a big piece / 2 inch piece
Garlic                     --   10 cloves    
Green chilly         --   3 - 4
Chilly powder     --   1 tsp +  ½ tsp
Chilly powder     --   1 tsp +  ½ tsp
Pepper powder  --   ½ tsp +  ½ tsp
Garam Masala   --   1 tsp
Turmeric powder --    ½ tsp
Curry leaves       --   a handful
Oil                            --   2 tbsp + 1 tbsp
Salt                          --   to Taste
Mustard seeds    --   1 tsp
Red chillies           --   2

Preparation:

Clean and cut the crab.

Cook crab with turmeric powder, ½ tsp chilly powder,  ½ tsp coriander powder,  ½ tsp pepper powder and a little salt until done. As any shell fish, the water that comes out of crab will be salty, so take care while adding salt.

Chop the onions,shallots, ginger and garlic into small pieces. Alternately you can crush them in a chopper. Slit the green chillies.

   

Heat oil in a pan, I prefer coconut oil and add all the chopped ingredients into it. Add the curry leaves. Saute until the onions are light brown in colour. Add the remaining masalas and saute until the raw smell goes off.

Now add the crab along with the water if any is left. Mix well and simmer until the masala is well blend and the gravy is thick enough, if you had more water. If you don't have water left in the cooked crab, you can also add  half a cup of water so that the masala and the crab is well blend.

Heat oil in another pan. Splutter the mustard seeds and cut red chillies and more curry leaves if you like them. Pour it over the crab masala.

Serve hot with rice or any breads.

Recipe Courtesy: Amma 

Pathiri with Prawns Masala

I usually make my pathiris non-flavored, but last time I saw this recipe on net and thought should give a try. This sounds like neypathal without deep frying. All of us liked this very much and this has now become our way of making pathiris J. To pair with it, I have the yummy prawns masala. It is completely a coconut milk / oil based recipe and hence am sure that anyone from Kerala would love this. Others give it a try, may be you guys will fall for coconut oil with this ;). I was not able to get the step by step pics this time. I shall update the post with more pics when I make this next time.

Pathiri:
Ingredients for Pathiri (Serves 4):

          Rice flour             --   3 cups
          Water                    --   4½ cups
          Salt                         --   as required
          Grated coconut --   1 cup (optional)
          Shallots                --   2 (optional)
          Cumin seeds       --   2 tsp (optional)
          Oil                           --   1 tsp


Preparation of pathiris:

Grind the grated coconut, shallots and the cumin seeds to a coarsely - fine paste (something in between coarse and fine).

Boil the water with the required salt and oil. Once it comes to a boil,add the ground mixture.Let it stay for half a minute. Simmer the flame, and add the flour. Keep mixing while you add the flour.and switch off the stove.

Leave it to cool a bit. Knead well while it is still warm. Make smooth small balls from this dough, as we do for chappathis. Make round pathiris using a press pan/chapathi press/tortilla press.

If you do not have a press pan, you can either roll it out as we do for chapathis or use a flat plate and a zip lock to make a press pan.  Cut the zip lock into 2 plastic sheets. Grease the inner sides well. Keep a pathiri ball on one sheet and cover with the other. Using a flat plate / tiffin box press on top of it. Make sure you do not apply too much pressure to tear your pathiris.

Cook the pathiris on a flat pan on a medium flame until they puff up slightly.

Prawns Masala:

Ingredients for Prawns Masala (Serves 4):
       To marinate: 

           Shrimp/Prawns    --   1 lb / ½ kg 
          Chilly Powder         --   3/4 tsp
          Turmeric Powder  --   ¼ tsp
          Salt                              --   to taste
          Lemon juice             --   1 tsp

     For the masala:

          Garlic                          --   4 -5 cloves, chopped fine
          Ginger                         --   2 inch piece, chopped fine
          Green chillies           --   4 - 5, slit
          Onion                          --   2 medium size, sliced thin 
         Tomato                       --   1 large, chopped
         Turmeric Powder   --   ½ tsp
         Chilly Powder          --   2 tsp
         Coriander Powder --   2 tsp
         Cumin Powder        --   1 tsp
         Black Pepper Powder --   1½ tsp 
        Coconut pieces       --   as required
        Kokum / Kudam puli   --   1 big piece 
        Coconut milk            --   1 cup, medium thick consistency
        Coconut oil               --   2 tbsp / as required
       Curry leaves             --   2 - 3 springs
        Salt                               --   as required

Preparation of Prawns Masala:

Clean and devein the prawns. Marinate it with turmeric powder, chilly powder, salt and lemon juice. If keeping for more than half an hour, refrigerate it.

Soak the kudam puli in half a cup of water.

Heat oil in a heavy bottomed pan. Add the chopped ginger, garlic and slit green chillies.Saute until they are light brown ( 1 - 2 minutes). Add sliced onions and saute until they are golden brown.Now add the chopped tomato. Once the tomatoes is cooked and becomes mushy, add turmeric powder, chilly powder, coriander powder, cumin powder and pepper powder.Saute well until the raw smell goes off. Add the kudam puli with the water, coconut slices and mix well. Add the coconut milk and mix. Let it boil and let the gravy reduce to half. At this stage add the marinated prawns and cook. Make sure to stir in-between and it does not burn in the bottom of the pan. Let the whole gravy get evaporated and you get a thick masala. Switch off the stove.

Optionally add a tsp of coconut oil and garnish with curry leaves.

Pathiri Recipe Courtesy: Internet, Sorry I do not remember where I read this.
Prawns Masala Recipe Courtesy: Amma 

Kallummekkaya/Mussels Fry

Ingredients:

Kallummekkaya/ Mussels  --    1 cup (cleaned and half cooked) / 25 to 30nos small size
Onion                                           --    1 medium, thinly chopped
Green Chilly                              --    3 - 4
Ginger garlic paste                --    1 Tbsp
Tomato                                       --    1/2  of a medium size
Chilly powder                          --    1 tsp
Coriander powder                 --    1/2 tsp
Turmeric Powder                   --    1/4 tsp
Salt                                                --   to taste
Mustard Seeds                         --    1 tsp
Oil                                                  --    1 tbsp
Curry Leaves                            --    1 spring

Preparation of kallummekkaaya fry:

At times, I get cooked and shelled mussels here. If using those, I just marinate them with 1/4 tsp of turmeric powder, 1 tsp of chilly powder and a little salt.

If using fresh ones, I clean them depending on the size. For small ones, I fill them in a large pan and heat it.No need to add water. Toss it in between so that all of them are heated and the shells are wide open. Once cool, pick them out of the shell. Strain the water that comes out while steaming the mussels and Wash the mussels in it. This helps to retain the sourness of the mussels.

Heat oil in a pan. Splutter mustard seed and then add onion,salt, green chillies and ginger garlic paste.Saute till it the onions are translucent and then add the tomatoes. Saute until the tomatoes are squishy. Add all the masalas and saute until the raw smell goes off.

     
 

Then boil it for 2 minutes with half cup of water and add mussels. As these are already cooked it will not take more than 5 - 10 minutes. Simmer until the required gravy remains.

Serve hot with rice / chapathi / pathiri.

Recipe Courtesy: Amma 

Fish Curry

Ingredients(Serves 4):

Fish                              --    ½ kg
Onions/Shallots     --    ½ cup chopped(I always prefer shallots)
Garlic                          --    3 - 4  big cloves
Ginger                         --    1 big piece
Green chillies           --    2 - 3
Tomato                       --    1 medium
Turmeric powder   --    ¼ tsp + a pinch
Chilly powder          --    2 tsp
Tamarind                   --    a small ball (size as that of a walnut)
Ground coconut      --    ¼ cup
Mustard seed & curry leaves     --   For garnishing
Oil                                  --    3 tbsp (Preferably coconut oil)
Salt                               --    to taste

Preparation of Fish Curry:

Soak the tamarind ball in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.

Heat 2 tbsp of oil in a pan. Add the finely chopped ginger,garlic and green chillies. Saute until the raw smell goes off and add the chopped onions.Saute until they are translucent and then add the chopped tomatoes. Saute until the tomatoes are squishy.

   

Meanwhile squeeze out the pulp/juice from the tamarind. Add more water, around half a cup, to squeeze out the juice, if required. Also grind the coconut with a pinch of turmeric powder. You should grind it into a smooth paste.

Add salt,turmeric powder and chilly powder to the onion-tomato mix and saute for a minute. Add the strained tamarind juice and let it boil. You can add more water depending upon the gravy required.

Add the fish and let the fish cook on a low flame. When the fish is half cooked add the ground coconut. Mix carefully making sure that you do not break the fish pieces. To be on a safer side, you can add the ground coconut before adding the fish. I do it both the ways depending upon the fish.

    

Fry the mustard seeds and the curry leaves in another pan and add it to the curry once the fish is completely cooked. Serve hot with rice.

This goes well with dosa/idly too.

Egg Fried Rice & Goan Shrimp Balchao

Here comes the century.... yay!!!!!!!!!

I wanted to post something special for the 100th post and have been waiting for a while.. Either I dont find the dish as special or I am not satisfied with the clicks. Finally I decided to post whatever I cook today(in fact yesterday) never mind what it is and how the clicks be.

While hopping through the blogs I came across the shrimp recipe @yummyoyummy and decided to try that out with a few tweaks. I checked Maya if it would pair well with fried rice and she gave a 'Go' to it.

And I really do not remember where I picked the fried rice recipe from. I did not bookmark it, but had it written down in a textpad. That was great too and my thanks to the real owner of the recipe.

Egg Fried Rice:

Ingredients(Serves – 3 to 4):

Basmati Rice          --   2 cups
Water                        --   4 cups
Any cooking oil    --   1 tbsp
Salt                             --   to Taste

Ginger                       --   1 tbsp, finely chopped
Garlic                        --   1 tbsp, finely chopped

Carrot                       --   2 medium sized
Beans                         --  10 - 12
Bell peppers/capsicum -- half of a medium sized one
Celery                        --   1 cup, chopped
Cabbage                   --   1 cup, chopped
Spring onion           --   2 - 3

Large eggs              --   3

Soy sauce                 --    ½ tbsp
Green chilly sauce  --  ½ tbsp
Rice vinegar          --   ½ tbsp
Ketchup                   --   ½ tbsp
Black pepper         --    1 tsp , freshly ground

Vegetable oil        --    2 -3 tbsp
Salt                            --  to taste

Preparation of Egg Fried Rice:

Wash and drain the rice. Boil water with salt and oil in a heavy bottom vessel. Taste the water to check the salt. Add rice and bring it to a boil again and then reduce the flame to medium - low and cook covered until rice is fully done and water is absorbed. Transfer the rice to a larger plate or tray and gently separate the rice using a fork.  Let the rice cool completely before mixing with the vegetables, else it would be mushy.

It is best to use left over rice, I did actually cook the rice previous day and left it in the fridge.

Chop the vegetables and keep aside. Keep the white bulbs and stalks of the spring onions separate. We use them separately.

Heat up 1 tbsp oil, in a large wok or any large vessel. Add chopped ginger and garlic and fry till it turn transparent.Now add the white bulb of the spring onions, bell peppers, carrots,beans, celery and stir fry, for 1 -2 minutes in high heat. High heat helps to keep the vegetables crunchy even when cooked. But be carful not to burn the vegetables. Now add the chopped cabbage, half of the green stalks of spring onion and salt.The sauces might have salt in it. So be careful while adding the salt. Mix everything together and transfer to a plate.

Add some more oil, and break the eggs, directly into the pan. Add salt and pepper quickly and stir the egg continuously to get fine scrambled egg and transfer to the plate

Heat rest of the oil, add the cooked and cooled rice and stir well, in medium-high heat. When the rice well separated, add the cooked vegetables and the scrambled egg and mix well. Then sprinkle the sauces,vinegar and ground pepper one by one and mix well. The quantity of sauces can be adjusted to personal taste. The given quantity will give a mild flavor. Check the salt and sprinkle if required.

Switch off the flame and add the remaining spring onion, mix well. Garnish with some. Keep it closed for 10 - 15 minutes. Serve hot.

 

Goan Shrimp Balchao:

Ingredients (Serves 4)

Shrimp                        --   1 lb / ½ kg 
Turmeric powder   --   2 pinches, optional
Onion                           --   1 medium, finely chopped
Garlic                           --   3 cloves, minced
Tomato                       --   1 large, finely chopped
Curry leaves             --  10 , I added more
Whole dried chillies -- 4
Sugar                           --  ½ tsp
Butter/Coconut oil -- 1 tbsp, I used coconut oil.
Canola oil                  -- 1 tbsp
Salt                               -- To taste

For the spice paste :

Chilly powder         --   1 tsp
Garam masala       --    ½ tsp
Ginger                       --   1 inch
Garlic                         --   3 cloves
Vinegar                    --   2 tsp, I used white vinegar

Preparation of Shrimp

Marinate the shrimp with a little salt and turmeric powder.The original recipe does not use turmeric powder,so you can omit it too.Let it stand so for at least 15 - 20 minutes.

Grind the ingredients for the spice paste and keep aside.

Heat oil in a pan. Fry the dry red chillies until brown on medium heat. Add the chopped ginger,garlic and curry leaves. Fry for around a minute and add onions, little salt and saute until brown. Add the tomatoes and cook until the tomatoes are squishy.

   

Add the ground spice paste. Cook until their raw smell is gone and oil starts separating.

Meanwhile fry the shrimp in the butter/coconut oil until firm and pink. If you are using fresh shrimp, let the shrimp take round shape and also let the water coming out of the shrimp completely evaporate.

    

Add the fried shrimp to the sauce and mix well. Cook for 1 - 2 minutes. Switch off. I added 2-3 chopped curry leaves and drizzled half a tsp of coconut oil on top of it. Kept it closed for about 5 - 10 minutes and served with Egg fried rice.