Kolambichi Sheer- Shrimp Curry

 



This is a relatively simple Manglorean style shrimp curry - its spicy and tangy at the same time. And brings fond memories of my grandmother's kitchen.

Ingredients and method:

10 to 15 shrimps, deveined, washed, patted dry and marinated with salt, a little red chilli powder and a little turmeric powder
1 tsp coriander seeds
8 to 10 whole black pepper corns
1/2 of small onion for the paste and 1/2 small onion for the tempering
1/4 tsp turmeric
1/2 tsp red chilli powder
1/4 tsp tamarind
1 coconut milk can
1 medium tomato, sliced lengthwise
Cilantro and Salt

1. Blend coriander, onion, black peppercorns, turmeric and red chilli powder and tamarind with a little bit of coconut milk to a smooth paste. Now add the remainder of the coconut milk and blend again.
2. Heat oil. Add 1/2 of the finely chopped onion and stir until translucent.
3. Add the tomatoes and sautee for a few minutes.
4. Add the above made paste and mix well and let come to a boil.
5. Add the shrimp, turn the heat to medium and cook for a few minutes until shrimp is cooked.
6. Add coriander leaves to garnish.


Note: Since the shrimp is already a bit salted, adjust seasoning accordingly. The color of this curry should be yellow orangish as shown. If your tamarind is really black, it will change the color of the curry. If the authentic color matters to you then add less tamarind and make it tangy with some lime juice.