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Recipe for :

Shrimp Curry

This recipe comes from Ria Patel. Ria lives in Bangalore, India. She has no formal training in cooking but has learnt mostly from watching her mother cooking at home.

Her father was a Parsi (Zoroastrian), her mother is half Bengali (from Bengal) and half Malayali (from Kerala) and her husband is from Kerala. This interesting mix in her family has led to her becoming familiar with various cuisines from India - each region of India has its own special cuisine, and its own choice of spices and flavors.

Ria has worked in publishing mostly and cooking remains a strong hobby. Mostly, she cooks because she enjoys it and loves to have friends over to try out new dishes. Her favourite dishes to cook are curries of all kinds - mutton curry, fish curry, chicken curry and shrimp curry. She also loves Biryani which is basically any meat or vegetable cooked in spices and layered with rice. She has a collection of recipes from friends and family, some of which have being passed down through the generations, and she looks forward to sharing them.


1 Kg prawns
2 Tbsp. whole coriander seeds
1/4 tsp whole fenugreek seeds
1 tsp. whole black peppercorn
fresh Curry leaves
2 tsp lemon juice or 1 Tbsp. slivers of fish tamarind
5 Tbsp. vegetable oil
1 tsp. black mustard seeds
2 onions, cut into fine half rings
6 cloves garlic, chopped fine
1 tsp. grated fresh ginger
2 Tbsp. bright red Paprika
3/4 tsp. chili powder
1/2 tsp. turmeric
1 tsp. salt
4 whole green chillies
1 3/4 cups unsweetened coconut milk

  • Peel and devein the prawns / shrimps. Pat them dry. Refrigerate.
  • Heat a small cast-iron frying pan, roast the coriander, fenugreek, and pepper corns. Roast them till brown, cool and grind.
  • Soak the tamarind slivers in hot water.
  • Heat oil, when hot, throw in the mustard seeds.
  • Add the curry leaves.
  • Add onion and garlic.
  • Stir till brown. Add ginger.
  • Add a little hot water, then add the paprika, chili powder, green chillies, turmeric, salt, the ground masala, the lemon or Tamarind water.
  • Bring this sauce to a boil. Turn the heat low and reduce flame. This sauce can be made ahead of time and kept for several hours.
  • Five minutes before you want to eat, heat the sauce, and when you see bubbles add the prawns till they turn opaque, stir in the coconut milk but do not let it boil.
  • Serve with white rice. This curry tastes great if cooked a day ahead.

Serves 4 - 6

Ria Patel