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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.2
  • Total Fat: 6.1 g
  • Cholesterol: 172.3 mg
  • Sodium: 175.5 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 24.4 g

View full nutritional breakdown of Konkani style curried Shrimps calories by ingredient
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Konkani style curried Shrimps

Submitted by: NITAINMN
Konkani style curried Shrimps

Introduction

This is a classic dish loved by fish eating Konkani folks. This is a classic dish loved by fish eating Konkani folks.
Number of Servings: 4

Ingredients

    Shrimp, raw, peeled with tails ( remove them) 16-20 per pound.16 oz
    Onions, chopped fine, 1 cup,
    Olive Oil, 1 tbsp
    Pepper, red or cayenne, 1 tbsp ( for spicy HOT - use only 1 tsp for milder taste)
    Red Ripe small Tomatoes, 2 chopped
    Coriander powder, 1 tbsp
    Asafoetida / Hing powder, 0.5 tsp (optional - use garlic powder)
    Turmeric, ground, .5 tsp
    Tamarinds, use 1/8-1/4 tsp of Tamco brand from Indian grocery store
    salt to taste (1/2 tsp)

Directions

Rinse the shrimps, drain and sprinkle salt and turmeric powder over, mix well and set aside.

In a heavy based pot or Dutch oven, heat oil and fry a portion of the chopped onion to golden brown. Drop the rest of the onions and fry till transparent. Add coriander powder and cayenne, roast till fragrant. Drop the shrimps, tomatoes, tamarind, 1/2 a cup of water, stir well and bring to a boil. Lower the heat to simmer and let cook for 15-25 minutes till the onions and tomatoes merge to make a beautiful flavored gravy. Add the asafoetida and turn the heat off after 5 minutes. The shrimps should be firm, soft and tender but, not crunchy as in Western cooking. Let sit overnight on the counter ( don't worry food will not spoil as long as the temperature is under 80 degrees). Serve the next day over rice or with a slice of bread or dinner rolls.

Traditionally in India, Prawns are used to cook this recipe. The curry is transferred to an earthenware pot and allowed to sit overnight to be served for lunch the next day when all the juices are absorbed by the shrimps and the gravy has the sweetness from the shrimps. Sooo delicious! Try it....

Number of Servings: 4

Recipe submitted by SparkPeople user NITAFROMCT.






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