Shrimp fry curry

Sometimes, the joy of good food and great company doesn't require an elaborate spread of dishes. A simple shrimp fry curry over piping hot rice with a dollop of ghee, followed by sweet and tangy tamarind rasam, chilled yogurt and a scoop of ice cream to seal the deal.

This shrimp fry is the epitome of simplicity and comfort. It's balanced, not too fiery, with just the right amount of spices to create a fragrant, sweetly spicy dish that lingers on the taste buds. What makes it even more special is the love that went into it—this recipe belongs to my dear aunt, who, despite not being related by blood, took care of me like her own child for two whole years. Her cooking has always been a source of warmth, and this shrimp fry, with its perfect blend of flavors, is a beautiful reminder of her nurturing spirit and the meals shared around her table.

This dish is simple, but it’s the care we take at each step that makes all the difference. For the best results, use raw shrimp—preferably deveined and with the tails peeled. Avoid using cooked shrimp, as it’s much harder to infuse the flavors into them. Medium or small-sized shrimp work best for this dish, as they absorb the spices more evenly and cook to the perfect tenderness. You can use either fresh or frozen shrimp; just make sure to thaw frozen shrimp overnight in the fridge to maintain their texture. Before cooking, inspect the shrimp for any remaining veins or tails and give them a quick clean. This extra step ensures that every bite is perfectly seasoned and ready to shine in this comforting dish.

Perhaps the most time-consuming part of this dish is cooking the shrimp in their own juices—the water released during marination, combined with slow cooking. But it's this step that really enhances the flavor. You don’t need a lot of spices; just a spoonful each of chili powder, ginger-garlic paste, turmeric, and oil. The shrimp simmer gently in their own liquid, allowing the spices to infuse, ensuring the shrimp remains tender, juicy, and perfectly seasoned with every bite.

After the shrimp absorb the warmth of chili powder and turmeric, they are added to softened onions. The onions release their natural sweetness, enhancing the shrimp's inherent flavor and creating a perfect balance of warmth and sweetness.

After this step, the shrimp don’t need much more cooking—it’s all about bringing the flavors together. As garam masala is added, it infuses the dish with a warm, fragrant depth, perfectly complementing the sweetness of the onions and the spices. The result is a perfectly balanced dish with just the right amount of heat, warmth, and sweetness.

One serving with plain, piping hot rice and a dollop of ghee is pure comfort. But take it a step further—have it over rice soaked in tangy, sweet tamarind rasam, and suddenly you’re transported to your childhood home, surrounded by beloved cousins, favorite uncles, aunts, grandparents, and the warmth of family. It’s a taste of nostalgia that makes every bite feel like a hug from the past.

SHRIMP FRY CURRY

Serves 4

Prep and cook time 1.5 hr

INGREDIENTS

For marination:

Medium sized Raw Shrimp/Prawns

1 tsp ginger garlic paste

1 tbsp chilli powder

1 tbsp salt

1/2 tsp turmeric

2 tbsp oil

For cooking:

1 1/2 large or 3 medium size onions, chopped

3 tbsp ginger garlic paste

4 slit green chillies

2 cloves

2 inch cinnamon

2 cardamom

1 dried red chilli

1/2 tsp garam masala

1 tbsp coriander powder

salt (adjust according to taste)

1 sprig curry leaves

1/4 cup oil

5 sprigs cilantro

INSTRUCTIONS

1. Thaw Shrimp if using frozen. Make sure the shrimp are deveined and tailes removed. Wash them gently with water. Drain to remove excess water.

2. Transfer clean shrimp to a pot. Add all the ingredients under 'for marination'. Mix gently, close with lid and marinate for 15 min at room temperature.

3. In a wide pan, heat 1/4 cup oil. Add cloves, cardamom, cinnamon, dried red chilli, curry leaves, chopped cilantro and green chillies. Saute for a min.

4. Add onions. Fry until they soften on med-high flame. Add 3 tbsp of ginger garlic paste and 1 tsp of salt, close with lid and fry till onions turn transparent on low. This step may take around 20 min.

5. Take the marinade containing pot with lid and cook with lid on. Let the shrimp cook low in the water that oozes out, for about 30-45 min. Remove the lid, turn flame to high and let 90% of the water evaporate.

6. Add the cooked shrimp to the pan containing onions. Add garam masala, coriander powder, adjust salt if needed, cook for 10 min on low.

7. Add chopped cilantro and turn off the stove.

8. Serve with piping hot rice, a dollop of ghee! Pairs well with sweet and tangy tamarind rasam!