Shrimp with Okra

Goan Shrimp with Okra(Shrimp with Okra in coconut gravy)

Goan Shrimp with okra

Ingredients:

1. 12-15 oz large shrimp
2. 12 oz frozen cut okra thawed
3. 1 medium onion ground to paste
4. 1 tomato chopped fine
5. 1 heaped teaspoon ginger garlic paste
6. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
7. 1 heaped teaspoon coriander powder
8. 1 teaspoon each of cumin powder, turmeric
9. salt to taste
10. 1 chicken bouillon
11. 2 tablespoon oil
12. 1/2 cup thick juice from a mini golf ball sized tamarind

Marinate the shrimp with salt and  turmeric for 15-30 minutes.

If using only dried coconut, grind it to paste. 

Heat 1 tablespoon oil and fry the okra on medium high for 5 minutes. Drain and set aside.
Heat 1 more tablespoon oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add tomatoes and cook for 6-7 minutes until the tomato gets all pulpy. Add shrimp and stir well. Cook for 5 minutes  Add coconut milk and tamarind juice along with the chicken bouillon and the okra and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.

Egg plant ans shrimp in coconut gravy

Eggplant with Shrimp

Egg plant ans shrimp in coconut gravy

Ingredients:

1. 12 oz shrimp peeled and deveined
2. 3-4 cups chopped eggplant (if using the big American eggplant, I usually peel it)
3. 1 medium small onion chopped
4. 1 teaspoon each of ginger garlic paste, coriander powder, chilli powder, turmeric
5. ½ teaspoon each of salt, cumin
6. 1 cup coconut milk
7. 2 tablespoon oil

Marinate the shrimp with turmeric and salt for 15 minutes

In a pan heat ½ of the oil and fry the shrimp till they become pink. Drain and set aside.

In the same pan add the remaining oil and add the onions and fry till they start becoming brown. Add the eggplant and all the spices and mix and cover and cook for 10 minutes. Add shrimp and the coconut milk and simmer for 10 minutes. Garnish with cilantro and taste test for salt. Adjust accordingly. Enjoy

Cauliflower shrimp curry

Long time ago one my MIL made Cauliflower with Shrimp. The two things my hubby loves and his mom just combined the two of them into one...single...love...for him LOL
From then on I have been trying to recreate that dish but it never tasted the same.

I finally found this recipe which is pretty delicious.

Cauliflower shrimp curry (Shrimp with cauliflower in spices)

Shrimp Cauliflower curry

Ingredients:

1. 1 pound medium shrimp, peeled and deveined
2. 2 tablespoons oil
3. 1 onion, diced
4. 1 teaspoon ginger garlic paste
5. 1 medium large tomato chopped fine
6. 2 small  potatoes  peeled and diced
7. 2 cups cauliflower
8. 1/2 cup frozen peas, thawed
9. 1/2 teaspoon each of salt, chilli powder, turmeric, coriander powder, cumin powder

Mix the shrimp with turmeric and heat them in a pan for 1-2 minutes. Drain and set aside.In the same pan heat the oil and add the onions and fry till they start turning brown. Add the ginger garlic paste and fry for a minute. Add tomatoes and all the spices and cover and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add a cup of water and cook for 5 more minutes. Add cauliflower, shrimp and peas and cover and cook for 10-15 minutes or until the gravy reaches a consistency of your liking. Enjoy with steamy hot rice

Dry shrimp curry

In terms of sea food Shrimp might be one of my favorites beside crabs. But somehow I do not like fish. Donno why...something fishy about them LOL

Anyway, the following shrimp recipe is one of the best spicy shrimp recipes you will ever have, I guarantee it

Dry Shrimp Curry

Dry Shrimp Curry

Ingredients:

1. 12 oz medium/large shrimp cleaned
2. 1 medium small onion chopped fine
3. 2-3 big garlic cloves chopped fine
4. 1 inch ginger grated
5. 1 tablespoon oil
6. 1/2 teaspoon each of onion seeds (nigella seeds), turmeric powder, cumin powder
7. 1 teaspoon salt, chilli powder, coriander powder, sugar
8. 2 medium large tomatoes finely chopped

Mix the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and add the kalonji/onion seeds and fry for a minute. Add chopped onions and green chilies to it. Fry on medium high heat till they turn light brown. Add ginger and garlic and fry for a minute. Add all the spices and mix well. Add the tomatoes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar and mix them well. 

Cook it covered till the tomatoes become soft add shrimp. Cook uncovered till the shrimp get cooked through and the water evaporates. Remove from heat and finish it off with freshly chopped coriander leaves. Serve with hot steamy rice and Sambar

Maharastrian shrimp curry

So after a long gap I am back on the blogspot and today I made a yummy shrimp curry from the central part of India, specifically from Maharastra. Maharastra has a coast line on the west bordered by the Arabian Sea. This is a curry with a coconut and tomato based spicy gravy. I made Maharastrian rice to serve my curry with Maharastrian rice with my own twist on it
The actual curry is from the IndiaWest website

Maharastrian shrimp curry( shrimp in a tomato and coconut gravy)
Ingredients

1 pound shrimp/ prawns peeled

1 large onion chopped

2 medium tomatoes chopped

1 teaspoon ginger-garlic paste

1 teaspoon red chilli powder

1 teaspoon turmeric powder

1 teaspoon tamarind paste

salt to taste

chopped coriander leaves for garnishing

half cup coconut milk

Combine the shrimp, ginger-garlic paste, red chillie powder, turmeric powder, tamarind paste, salt and allow it to marinate for 20 - 30 minutes. In a shallow bottom non - stick pan, heat oil. Once hot, add two crushed garlic cloves. Wait for a minute until it becomes fragrant. Next, add the onions and saute until the onions becomes transluscent. Add the tomatoes, stir for approximately 5 minutes. At this point add the marinated prawns and stir until they lose the grey color and turn pink. Add 1 cup water and let the curry come to boil. Then, add half cup coconut milk and the chopped coriander leaves. Taste and add salt if necessary. Cook further for a couple of minutes. Serve hot with Maharastrian Rice

Maharastrian Style Rice (Rice cooked with Potato and eggplants)

Maharastrian Potato Eggplant rice

Ingredients:

1. 2 cups basmati rice washed 
2. 2 medium potatoes peeled and cubed small
3. 3 medium small Indian eggplants washed and cubed
4. 1/2 cup onions chopped
5. 1 serrano chilli chopped
6. 1 teaspoon ginger-garlic paste
7. 1 tablespoon oil
8. 3/4 teaspoon salt
9. 1/2 teaspoon turmeric

In a pan heat the oil and fry the onions till they start changing colors. Add the ginger garlic paste and fry for 30 seconds. Add the chillies, potato and eggplant and fry for 5-7 minutes. Add salt and turmeric and mix well. Add 4 cups water and bring it to boil. Add rice and simmer for 15-20 minutes or until rice is done. Garnish with cilantro and enjoy hot hot

Italian Broad beans with shrimp curry

In the frozen section of the grocery store there are two items I always pick up everytime I go shopping. One is French cut green beans and another is Italian Broad beans. I substitute this Italian broad beans for Indian broad beans sometimes. And today I made thee Italian Broad bean curry with shrimp Indian style. And served it with Kalonji Roti

Italian Broad beans with Shrimp Curry

Italian Broad Beans with Shrimp

Ingredients:

1. 1 package frozen Italian Broad beans thawed 12 oz
2. 1/2 lb shrimp peeled and deveined
3. 1 medium onion sliced
4. 2 tablespoons oil
5. 1/2 teaspoon each of ginger-garlic paste, turmeric, coriander powder, cumin powder
6. 
   
   
   
   3/4 teaspoon each of salt, chilly powder

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a couple of minutes. Add all the powdered ingredients and stir well to combine. Add the broad beans and fry for 5 minutes. Cover and cook with a little bit of water till they get tender. Add shrimp stir to combine and cook for 5-7 minutes. Garnish with cilantro and serve with Kalonji Roti 

Jhinga fry Jhinga curry Jhinga Biryani

Back in the olden day when I was a kid (Man!!! that seems so long ago...well I am not that old you see. I am only 3 decades old) my dad used to have a friend who had shrimp farms. At one time in India or atleast in Andhra there was this craze about opening shrimp farms and exporting Tiger prawns to US and European countries.
              Anyway, my father's friends' farms were very profitable until one day there was a typhoon (Hurricane) and all this shrimp farms were destroyed
             Anyway, the point it, once or twice an year when they used to harvest these shrimps or prawns he would send us a bucket or about 3-4 Kilograms of fresh shrimp and for 2-3 days my mom would make every possible delicious dish with shrimp until we all will get tired of eating shrimp any more.
           Today I am going to b-log three of those recipes and and here is one more recipe the Jhinga Shami Kabab

Jhinga Fry (Amazing shrimp pan fry curry)

Fried Shrimp with Sliced Onions

Ingredients

1. 1 lb medium shrimp peeled and deviened
2. 3-4 tablespoons oil
3. 1 medium red onion ground to paste
4. 2 cloves and 1 inch cinnamon stick broken
5. 1/2-3/4 teaspoon salt
6. 1/2 teaspoon chilly powder, turmeric, coriander powder, cumin
7. 1 teaspoon ginger-garlic paste
8. 2 green chillies slit
9. Few curry leaves (optional)

In a pan heat the oil and fry the cloves and cinnamon and curry leaves with using and fry for a couple of minutes. Add cumin and fry for 3 more minutes. Add onion paste and fry till it starts to become dark brown. Add ginger-garlic paste and green chillies and fry for a couple of minutes. Add all the other ingredients and stir to combine. Fry till the shrimp are cooked through 5-10 minutes. Garnish with cilantro and serve with rice or pulao

Jhinga Curry (Shrimp curry Indian style)
Ingredients

1. 1 lb medium shrimp peeled and deviened
2. 3-4 tablespoons oil
3. 1 medium red onion sliced thin
4. 2 cloves and 1 inch cinnamon stick broken
5. 1/2-3/4 teaspoon salt
6. 1/2 teaspoon chilly powder, turmeric, coriander powder, cumin
7. 1 teaspoon ginger-garlic paste
8. 2 green chillies slit

In a pan heat the oil and fry the onions till tender. Add cinnamon and cloves and green chillies and ginger-garlic paste and fry for 3-4 minutes. Add shrimp and fry for 5 minutes. Add 1/2 cup water and simmer till the gravy thickens. garnish with cilantro and serve with rice, roti or Pulao or Zeera Rice

Shrimp Biryani (Rice and shrimp)

Jhinga Biryani

Ingredients

1. 2 cups rice cooked till they are half done
2. Shrimp curry cooked above
3. 1 medium onion sliced and deep fried till golden brown
4. 1/4 cup chopped cilantro
5. 2 tablespoons chopped mint, fresh squeezed lemon juice

In a oven safe dish, add rice topped with shrimp curry, topped with mint and cilantro and fried onions and lemon juice. Repeat the layers. Cover and bake in the oven at 300 degrees for 30-40 minutes. Enjoy

Cauliflower shrimp curry and Tomato Dal

I was searching for recipes with cauliflower and shrimp. My mom never cooked cauliflower with anything but all by itself. So I grew up thinking that nothing can be mixed with cauliflower. But I got so bored with the one dish she used to make with Cauliflower that I stopped eating cauliflower for some time. But after I started to cook on my own I started searching for new dishes and I make them. Here is one of them

Cauliflower shrimp curry ( Shrimp and Cauliflower cooked in spicy coconut milk)

Cauliflower Shrimp Curry

Ingredients:

1. 12-15 large shrimp shelled and deveined
2. 1 medium cauliflower cut into florets
3. 1 cup reduced sodium chicken stock
4. 1 teaspoon instant coconut milk powder or 1 cup cocnut milk and only 1/2 cup chicken broth
5. 1 teaspoon each of ginger-garlic paste, coriander powder
6. 1/2 teaspoon each of salt, chilly powder, cumin powder
7. 1 medium onion sliced thin
8. 2 tablespoons oil
9. 1 tablespoon fresh lemon juice
10. 1 tablespoons powdered roasted peanuts (optional)

In a pan heat the oil to hot and fry the shrimp for 1 minutes on each side. Drain and set aside. Microwave the cauliflower in a microwave safe bowl covered for 4 minutes (this step speeds up the cooking. thats all)
In the same pan place the onions and fry till they start changing color. Add ginger-garlic paste and fry for a couple pf minutes. Drain the cauliflower and fry it for 5 minutes. A add all the other ingredients except shrimp, stir to combine and simmer for 8 minutes. Add shrimp and simmer further 5 for minutes. If using peanut powder add it now and stir well to combine. Garnish with cilantro and lemon juice and serve with Tomato dal and white rice

Tomato Dal (Lentils with tomato and tamarind juice)

Tomato Dal

Ingredients:

1. 1 cup toor dal (dry roasted)
2. 2 large or 3 medium tomatoes sliced
3. 2 cups juice from one lime sized tamarind
4. 1 tablespoon oil
5. 1 garlic clove chopped
6. 1/2 teaspoon cumin, mustard seeds
7. 2 red chillies broken, few curry leaves
8. 1/2 teaspoon salt, turmeric, chilly powder

In a pressure cooker cook the dal along with 2 cups of water and turmeric and the sliced tomatoes for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the tamarind juice and bring it to a boil and boil for 5-7 minutes. In a pan heat the oil and fry the garlic for a minute. Now add cumin and mustard seeds and fry till they start to splutter. Add the dried chillies and curry leaves and fory for a couple of minutes. Add this to the dal and all the other ingredients and boil for 5 more minutes. Garnish with cilantro and serve hot