Shrimp Masala

"Food first,” Percy said. “Please?”  -  Rick Riordan, The Mark of Athena

Shrimp is one of the very few foods that my daughter loves. Her list of things that she considers edible is awfully small. So she lights up when Shrimps are cooked at home. And for the lazy cook in me, it is ready without much sweat and I know it is always appreciated, no matter how whimsical I am with the recipe.

Here we go. As I always say, do not skip the notes. ;)

Ingredients :

Shrimp - 20 in number - medium sized ones - cleaned and deveined

Onion -1 - Large - chopped into small pieces

Tomato - 1 - Large - Chopped into small pieces

Garlic - 2 - Large cloves - Finely sliced

Ginger - a small piece - Finely chopped

Green Chillies - 2 - Slit long

Turmeric Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Kashmiri Chilli Powder - 1/2 tsp

Pepper Powder - 1/2 tsp ( Adjust to taste)

Kudampuli - 1 piece ( Never heard of it ?? I am sorry, you are missing out on a fantastic flavor.)

Coconut Oil - 1-2  Tbsp.

Curry Leaves - 1 stalk

Mustard seeds - 1/4 tsp

Salt to taste

Method :

1. To the cleaned shrimp, add Turmeric powder, Chilli Powder and salt and marinate for 20-30 minutes. If in a rush, do not have to marinate. Just coat the shrimp in the spice powders well and use. 

2. In a pan, heat Coconut oil and splutter the mustard seeds. Add curry leaves.

3. Now add the chopped onions. Add a generous pinch of salt to aid in the cooking process. Sauté till the onions are cooked. 

4. Add the garlic, ginger and green chillies and cook till the raw smell settles.

5. Now add the tomatoes. Cook for a couple of minutes till the tomatoes begin to turn mushy.

6. Add the Coriander powder, Kudampuli and salt.
7. Cook till the tomatoes turn into a pulp.

8. To this, add the marinated Shrimp and mix well. Cover and cook for a few minutes till the Shrimp is cooked.
9. You can decide the consistency of the curry here. you will have to cook a couple of minutes more on high flame with constant stirring for a dry masala. Or you can choose to keep it wet and just cook it on slow flame for few more minutes till the Shrimp holds on to the flavors of the masala.
Turns delicious whichever way you choose.
10. Serve hot with Rice.

Notes :

I always add salt in batches. Here, first to the Shrimp, then the onions and later when cooking the masala. As this is how I cook, I spread the salt out through the cooking process. You are free to do as you please. Just keep in mind the Shrimp has salt already when you add salt to the masala again.

I know Shrimp cooks in no time, but the Mallu in me can not and will not cook it for minutes. Sooorry. No, it does not turn rubbery. You should just not overdo it. We know our limits. ;)