This easy Konkani shrimp curry is perfect for busy weeknights and ready in less than half an hour. The shrimps are cooked first in a rich and aromatic curry base to coax out the full depth of its flavour to make it tender and juicy. If you love shrimp curry, this recipe is a perfect combination for rice.
Ingredients
500 gm shrimp
4 green chillies
1 drumstick
3 stems of coriander leaves
1 tspn turmeric
1 tspn coriander powder
1 cup nicely cut onions
12 pieces Goan sole fish (cut elongated)
Bilimbi fruits as needed
Half bowl tamarind water
I finely sliced small onion
Coconut oil/sunflower oil
Ginger garlic paste
Preparation
Take half a kg of bimbili, wash it well and squeeze its juice into water
Add 500 gm shrimp
Boil it in a bowl
Put into it the onions, green chillies and the drumsticks
Grate some coconut and warm it
Mix it with the coriander and turmeric powder using a mixer
Along with the mixture, add ginger garlic paste and heat it in oil
Then, add it to the earlier-readied mix of drumsticks, onions and green chillies
Ensure adequate salt
Mix it with the tepid grated coconut and just get it boiled in low flame
When the tamarind seems well cooked, switch off the stove
Konkani shrimp curry is ready to serve
