Shrimp Tamatar Curry


Heat up a kadai(pot) add oil, when oil is heated add garlic, saute and then add green chillies, saute and add the onions & curry leaves. Fry the onions till translucent. Throw in the stems(cut into small) of the corainder leaves at this time. This is my personal observation...Usually we put the Coriander leaves at the end, but in this recipe, if we add the stem part while frying the onions, it gives a very exotic oroma which is carried thru the finish of the dish. So this Shrimp carry is almost coriander flavoured along with tomatoes,

Now add the tomatoes and cook them well till they loose their shape and the mixture in the kadai almost looks like a paste. Add in the red chilly powder and salt, mix well till all the masala goes into the mixture and the raw smell goes away.
Now add the cleaned shrimp and mix well to coat them evenly with the masala.
Add a bit of water if you want this dish to be on a gravy side.
Cover and cook for 7 - 10 minutes.
Once the shrimp is cooked and the gravy starts sticking to them, garnish with the coriander leaves and remove from heat.

Though this is a simple preparation, the taste is extremely commendable.

This goes good just with plain rice, or rice wiht rasam or sambar. The gravy is good to eat with Idilies, dosa or chapati, roti.


1 lb deshelled shrimp/prawns (de-vein them if desired)
3 big - Tomatoes cut into small cubes
2 big - Onions finely cut
3 pods - Garlic finely chooped
4 medium - Green chilies Slit
1 reem - Curry leaves
1 tsp - Red chilly powder (increase if you want it spicy)
2 Tbp - Oil
Salt - to taste
Finely chopped - coriander leaves( keep the stem part seperate)


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