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Shrimps With Curry Leaves

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Tips

  • Curry leaves are highly aromatic with a strong flavor.
  • These are highly valued as seasoning in Indian cuisine.
  • Curry leaves pair well with onions. The leaves should removed after cooking.
  • Curry leaves have a short shelf life and don’t keep well in the refrigerator. Clean and dry, then store in airtight container to keep fresh. You can also grind into a powder.

Ingredients

  • ½ pound shrimp, peeled and deveined
  • ½ teaspoon turmeric powder
  • 3 stems curry leaves
  • 2 teaspoon tamarind concentrate
  • 1 large garlic clove, chopped
  • 1 small onion, thinly sliced
  • Salt and sugar to taste

Directions

  1. Sprinkle the shrimp with turmeric and set aside.
  2. Heat 3 tablespoons oil in the preheated pan and stir fry garlic, onions, and curry leaves.
  3. Add in the seasoned shrimp, then pan fry on both sides until slightly browned.
  4. Add the tamarind concentrate, salt, and sugar to taste, stirring constantly until all ingredients are well-mixed for 1 minute.
  5. Add a splash of water to prevent sticking to the bottom of the pan, then cover and simmer on low heat for another 2 minutes. Serve hot over rice.
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curry leaves
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