Though the name of the dish sounds fancy this curry is made with simple and easily available ingredients. You will not need “Madras curry powder” or any namesakes to make this fiery and lip-smacking curry. Simple spices like garlic, ginger, coriander and black pepper add zing to this dish
1 lb large Shrimp / Prawn
4 small Onion, finely chopped (200 gm)
1 large Tomato, finely chopped (150 gm)
8-10 garlic pods (40 gm)
2” ginger (15 gm)
3 Green Chili
2 tsp Chili Powder (as per taste)
1/4 tsp Turmeric Powder
Salt to taste
3 1/2 tsp Coriander Powder
1 tsp Coarsely ground Black Pepper
2 tbsp Oil
1/4 tsp Fennel seeds
2 1/2 cup Water
Few tsp of lemon juice (for cleaning shrimp)
Clean, wash and devein Shrimp/prawns. Add some salt and turmeric powder whilst cleaning. In a small bowl add some water, lemon juice and let the shrimp soak for 5 minutes. Turmeric, salt and lemon juice helps to remove any germs and odor from shrimp. This cleaning method applies to all seafood.
Grind ginger garlic into a smooth paste.
In a large kadai/wok add oil. When it is hot add fennel seeds. When it splutters add finely chopped onion, salt and saute until golden brown and reduces in volume.
Then add turmeric powder, finely chopped tomato and saute until it turns mushy.
Add ginger garlic paste and saute until oil separates.
Then add red chili powder, coriander powder and saute for a minute.
Add water and bring it to boil for 2-3 minutes.
Add coarsely ground black pepper powder. Stir it well.
Add shrimp/prawns and cook until well done.
Remove it from flame. Close the lid and allow the flavors to marry well. Longer you wait the better is the tastes
Serve it with rice or rotis.
This curry is on the spicier side. Adjust red chili powder/ black pepper as per your taste.
Read full post: Madras Shrimp Masala