AROMATIC INDIAN SHRIMP/PRAWN GRAVY

Yum

This shrimp gravy is a typical recipe of south india, with spices cooked along with the onions and tomatoes with the aroma of ginger and garlic. In indian cooking peeled and deveined shrimp is used, the gravy is silky and richly flavored. This gravy goes well with any bread or steamed basmati rice. Shrimp is my all time favorite, i prepared this gravy for sunday lunch and it was a big hit in my family. Here is what you will need

Raw shrimp/prawn - 1 pound (1/2 kg)

cumin seeds - 1/2 teaspoon

ginger garlic paste - 1 teaspoon

onion - 1 big sliced

tomatoes - 3 finely chopped 

chili powder - 1 teaspoon

corinader powder - 2 teaspoon

cumin powder - 1 teaspoon

cilantro/coriander leaves finely chopped
oil - 2 tablespoon

PREP TIME : 10 MINS             COOK TIME : 40 MINS

sauted onions and ginger, garlic paste

sauted tomatoes

shrimp added

• In this recipe i used wild caught medium shrimp. Heat a pan with oil, add the cumin seeds, once it turns light brown, add the ginger garlic paste and suate well until the raw smell is gone for about few seconds. 
• Now add the sliced onions, saute until the onion turns light brown or transparent, then add in  the chopped tomatoes, wait until it cooks well and turns mushy this might take around 10 to 12mins. 
• Add the chili powder, coriander powder, cumin powder, combine well with the gravy. let the spices combine well with gravy for about 7 mins. 
• Add the raw shrimp/prawn to the gravy with required amount of salt. Close the pan with the lid, keep the falme on medium. Let the shrimp simmer with the gravy for about 15 mins, cooking the shrimp depends on its size, smaller shrimp cookes faster, so adjust the time accordingly.  
• Rememeber we are not adding any water here, as when the shrimp cooks it releases its own juices, making it juicy and the gravy becomes more of shrimpy flavor, which i love it. 
• If you want the gravy to be thin, add about quarter cup of warm water, bring it to boil before adding the shrimp. Once the curry is done, you could see the oil floating on top. Garnish it with finely chopped cilantro/coriander leaves. Enjoy these with naan or any bread.

As always happy cooking!!
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