Shrimp Green Curry

This Curry goes perfectly with Rice and Rotis. It has a perfect balance of sweet, sour, spicy & salty taste.

Ingredients for Green Curry Paste

1. Indian Green Chillies – 4 or 5 (Alter according to your spice tolerance)
2. Garlic – 3 cloves
3. Chopped Shallots – 1/2 cup
4. Fresh Galangal/Ginger – 3 thin slices
5. Fresh Kaffir Lime Rind  - 1 thin slice (I used Lemon rind/zest)
6. Cilantro Leaves (Separated from a small bunch) – 1/4 cup
7. Black Pepper – 1/2 tsp
8. Shrimp Paste – 1/2 tsp
9. Cumin Powder – 1/4 tsp
10. Coriander Powder – 1/2 tsp
11. Fresh Lemongrass (thinly sliced) – 2 tbsp ( I skipped this)
12. Water – as needed

Preparation Method

1. Blend all the ingredients for the Green Paste with a few tablespoons of water to make a smooth paste. Keep it aside.
2. Heat 2 tbsp oil in a large pan. Add the green curry paste and stir fry for a few minutes.
3. Throw in the curry leaves and saute for 2 minutes.
4. Add 4 tbsp of Coconut Cream and stir fry until the paste is lightly browned.
5. Reduce heat to low and add fish sauce, tamarind paste, brown sugar, lemon rind and 1/2 to 3/4 cup of water.
6. Stir and bring to a  simmer for 5 minutes. Add the coconut milk and taste for a balance of flavors. Add salt only if needed since the fish sauce is salty.
7. Stir in the shrimp and cook on medium-low heat for around 20 minutes until it is soft and cooked through (In Kerala Cuisine, Shrimp is cooked for a longer time compared to other Cuisines).
8. Alternatively, if you prefer, you can cook the shrimp gently for 3-5 minutes until the shrimp just turns opaque.
9. If using kaffir lime leaves, tear it up and scatter these and the basil leaves over the top of the shrimp before serving.

Unakka Chemmeen Podichathu (Powdered Dried Prawns)

This Chemmeen Podi tastes so heavenly with Kanji (Rice Soup) and Kappa (Tapioca). You can make this in a jiffy when you run out of curries or side dishes.

Ingredients

1. Dried Prawn/Shrimp (Unakka Chemmeen) – 1 cup
2. Grated Coconut (Fresh/Frozen) – 1 cup
3. Dried Red Chillies – 4 or 5 (Alter according to your spice tolerance)
4. Shallots – 4
5. Curry Leaves – A small sprig
6. Tamarind – a small gooseberry sized ball (Alternatively, you can use Tamarind Paste)

Preparation Method

1. Remove the head and tail from the dried prawns/shrimps, if it has not been removed previously.
2. Heat a pan and dry roast the prawns for a few minutes until it begins to change color.
3. Add the curry leaves, dried red chillies and shallots and continue sauteing for a few more minutes.
4. Remove from stove top and allow it to cool.
5. Grind the above with grated coconut and tamarind to make a coarse powder. Store it in a airtight container and it will last for a few days.

Note

1. Since the dried prawns contain salt, you will most likely not require extra salt for this recipe.
2. To increase the shelf life of this powder, you can dry roast the coconut before powdering.

Shrimp/Prawn Noodles

Here is the recipe for making Masala flavored Shrimp/Prawn Noodles. You can add chicken or meat instead of Shrimp.

Ingredients

1. Chinese Egg Noodles – 1 packet (12 -14 oz)
2. Lightly Cooked Shrimp (peeled & deveined) – 1/2 lb (You can also use Uncooked Shrimp)
3. Finely Diced Onions – 1 large
4. Thinly sliced Carrots – 1 cup
5. Diagonally Sliced Beans – 1 cup
6. Diagonally Sliced Snap Peas – 1 cup
7. Turmeric Powder – 1/2 tsp
8. Chicken Masala Powder – 1 tbsp ( I have used Eastern brand)
9. Onion Powder – 1 tsp
10. Garlic Powder – 1 tsp
11. Eggs – 2
12. Bean Sprouts – 1/2 cup
13. Chopped Spring Onions/Green Onions/Scallions – 1 bunch
14. White/Black Pepper – to taste
15. Oil – 3 tbsp
16. Salt – to taste
17. Lemon Juice – 1 tbsp

For the Sauce

1. Dark Soy Sauce – 4 tbsp
2. Tomato Ketchup – 2 tbsp
3. Red/Green Chilly Sauce – 1 tbsp
4. Brown Sugar – 1 to 2 tsp

For marinating the Shrimp

1. Soy sauce – 2 to 4 tbsp
2. Ginger garlic Paste – 1 tbsp
3. Chilly Garlic Sauce – 1 tbsp
4. Cornstarch – 1 tbsp

Preparation Method

1. Wash and clean the shrimp. Soak it in water along with 1 tbsp lemon juice for 5 minutes. Drain and marinate with the above ingredients and refrigerate it for atleast 30 minutes.
2. Boil the Egg noodles according to the instructions on the packet. Drain and rinse the noodles with cold water. Keep aside.
3. Beat the eggs with little salt and pepper and keep aside.
4. Heat 1 tbsp of oil in a wok and throw in the marinated shrimp. Stir fry on high heat for 5 minutes. Remove the shrimp and keep aside.
5. Heat 2 more tbsp of oil in the same wok and saute onions until translucent.
6. Add carrots, beans and snap peas to the wok. Stir fry on medium-high heat for around 5-7 minutes till it almost cooked but crispy. Season with salt and pepper.
7. Reduce heat and add chicken masala powder, turmeric powder, onion powder and garlic powder. Stir fry for a minute.
8. Push the veggies to the sides of the wok and add the beaten eggs. Allow the eggs to set and then scramble thoroughly.
9. Throw in the previously stir fried shrimp to the wok.
10. Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.
11. Add the noodles, bean sprouts and spring onions. Toss everythign well for 3-4 minutes on medium high heat until the sauces have been absorbed by the noodles.

Note

• If you are using Uncooked Shrimp, you will have to stir fry it until it turns pink.
• Fell free to incorporate vegetables of your choice like bell peppers, celery, cabbage and so on.

Shrimp and Bell Peppers make a great combo. You can relish this wonderful Shrimp Bell Pepper Masala with rice or rotis. I have used Cooked, peeled and deveined medium-sized shrimps for this recipe. If you are using Uncooked Shrimp, then increase the cooking time by 3-5 minutes.

Shrimp Bell Pepper Masala

Ingredients

1. Cooked Shrimp (peeled & deveined) – 1 lb (You can also use Uncooked Shrimp)
2. Red Onions (thinly sliced) – 1 large
3. Tomato (chopped) – 1 large (Alternatively, you can use 1/2 cup of Crushed Canned Tomatoes)
4. Diced Bell Peppers/Capsicum – 1 large
5. Curry leaves – A sprig
6. Slit Green Chillies – 2
7. Ginger (finely minced) – 1 tbsp
8. Garlic (finely minced) – 4 cloves
9. Fish Masala Powder – 2 tbsp ( I used store bought Eastern Fish Masala brand)
10. Garam Masala Powder – 1/2 tsp (optional)
11. Chilly powder – 1 tsp (Alter according to your spice tolerance)
12. Salt – to taste
13. Oil – 2 tbsp
14. Lemon Juice – 1 tbsp

For Marinating the Shrimp

1. Turmeric Powder – 1/2 tsp
2. Red Chilly Powder – 1 tsp
3. Black pepper Powder – 1/2 tsp
4. Lemon Juice – 1 tbsp
5. Ginger Garlic Paste – 1 tbsp
6. Salt – to taste

Preparation Method

1. Wash and drain the shrimp and marinate it with the above ingredients. Keep it aside for around 15 minutes.
2. Meanwhile, heat oil in a pan and saute onions and till it begins to brown lightly.
3. Add ginger, garlic and curry leaves and saute for a few more minutes.
4. Add tomatoes and cook till mashed and pulpy. Alternatively, you can use crushed canned tomatoes to get a nice red color.
5. Reduce heat and add fish masala powder, garam masala powder, chilly powder, salt and stir fry for a few minutes till the oil begins to separate from the masala.
6. Add the diced bell peppers and mix everything well. Cover and cook on medium heat for a few minutes until it begins to let out water.
7. Add the marinated shrimp and saute for another 5 minutes till the masala gets coated on the shrimp. If you are using uncooked shrimp, then saute for an extra 3-5 minutes.
8. Sprinkle 1 tbsp of lemon juice and mix everything well.
9. Serve this tasty shrimp bell pepper masala with rice or rotis.

Pan Fried Masala Shrimps

I fried only a few pieces of shrimp the first time I tried this recipe. My hubby and I finished it within minutes. It was too tempting. So go ahead and try out this simple recipe. Serve these Pan fried Shrimps or Prawns as an Appetizer or snack or even as a Side Dish with Rice.

Lightly Fried Shrimps

Ingredients

1. Shrimps (Peeled and deveined) – 20 Nos.
2. Lemon Juice – 2 tbsp
3. Oil – 1 tsp

For Marinade

1. Chilly Powder – 1 tsp
2. Turmeric Powder – 1/2 tsp
3. Fenugreek Powder (Uluva Podi) – A pinch
4. Black pepper Powder – 1/4 tsp
5. Fish Masala Powder – 1 tsp (optional) [ I used store bought Eastern Fish Masala brand]
6. Ginger Garlic Paste – 1 tbsp
7. Lemon Juice – 2 tbsp
8. Salt – to taste

Preparation Method

1. Clean and wash the shrimps thoroughly. Add 2 tbsp of lemon juice to the shrimps and soak it in water for 5-10 minutes. This will help in eliminating any unwanted odour from the shrimps. Drain the water and keep the shrimps aside.
2. Prepare a marinade using the above ingredients and apply it on the shrimp. Keep it in the refrigerator for half an hour.
3. Heat a non stick Tava (Griddle) or Frying Pan and spread a few drops of oil on the surface (Alternatively, you can use cooking spray).
4. Place the marinated shrimps on the hot pan and cook covered on medium heat for 3-5 minutes.
5. Flip the shrimps and fry for another 3-4 minutes till they begin to brown.
6. Be careful not to burn the shrimps as the taste will change drastically.
7. Remove from pan and serve immediately along with a wedge of lemon.