Spicy Shrimps - South Indian Style

Easy. Spicy. South-Indian. No coconunt.

Recipe by Vedika Hemnani of Melbourne, AU

Spicy and Easy shrimp in thick onion n tomato gravy. Goes well with chapathi/ naan/ bread.Can be diluted to eat with rice.

Ingredients non vegetarian 2 servings

    • 1 cup peeled and deveined  shrimps (washed,salted,ready to cook) 
    • 1 onion (cut fine)
    • 3 large tomatoes or 1 tbsp tomato paste
    • 3-4 cloves of garlic - grated
    • 1/2 tsp grated ginger or ginger powder
    • 3 cloves
    • 2-3 bay leaves
    • 3/4 cinnamon stick
    • 3-4 dry red chillies (more if u want it to be spicier)
    • 1/2 tsp mustard seeds
    • 1 tbsp oil
    • 1/2 cup water
    • 1/2 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin powder
    • 4-5 curry leaves
    • salt to taste


    1. In a cooking pot, heat 1/2 tbsp oil. Fry the onion till it turns pink (not brown). Add bay leaves, cloves, cinnamon stick (broken to pieces) and stir until you can smell the flavours (1/2 to 1 min).
    2. Add ginger, garlic, red chillies and  stir for another 2 mins till the red chillies are softened.
    3. Add the turmeric, coriander and cumin powder.
    4. Add the tomatoes or the paste and cook for about 5 mins. Add a little water if necessary.
    5. Take this masala off the fire and let it cool.Remove the bay leaves.
    6. Grind the mixture into a thick paste adding a little water if necessary.(Tastes better when its not too smooth, leave it a little coarse to get a coconutty feel without the coconut.)
    7. In a clean pot, heat the remaining oil. Add the mustard seeds and let them splutter. Add the curry leaves. Add the cleaned shrimps and cook for 2 minutes tossing constantly.
    8. As soon as the shrimps begin curling up, add the onion-tomato paste, made earlier, and the required salt.
    9. Cover and let cook for about 10 mins.
    Gives a rich, thick, deep orange-red colour. Serve with Chapathi, Bread, Naan etc.