Easy Gambooge Shrimp Curry / Kudampuli Chemmeen Curry
Recipe by Ayesha’s Kitchen | Taste Malabar Foods
Ingredients
- King prawns – 12 to 15 nos
- Garlic chopped – 2 tbsp
- Green chilies – 2, slit
- Shallots chopped – half a cup + 1 tbsp (for seasoning)
- Gambooge / Kudampuli – 6 small slices, soak in warm water
- Cherry tomato / normal tomato – 3 nos or half of a tomato( sliced)
- Eastern Kashmiri chili powder – 2 tbsp (can add more)
- Eastern Turmeric powder – half tsp
- Eastern Coriander powder – 1 tsp
- Eastern Mustard seeds – quarter tsp
- Eastern Fenugreek seeds – quarter tsp
- Curry leaves
- Salt
- Oil
Preparations
- Wash and clean the prawns well. You can add a teaspoon of vinegar and salt while washing the prawns. Drain it and set aside.
- Heat a pan or clay pot with oil. Add in mustard seeds and fengreek seeds. Let it splutter.
- When done add chopped garlic and green chilies slit, saute for a while. Then add shallots.
- Saute it until shallots become soft and slight golden.
- Now reduce the flame to very low and then add chilli powder, turmeric powder, coriander powder. Saute very well until it is well combined.
- Add in cherry tomato and gambooge along with soaked water . Mix well. Let it cook until the tomato become mushy. Add salt and mix well.
- When done, add 1.5 cups of water and bring it to boil. Now make the flame very high.
- Let it cook well until the oil floats on the top.
- When done, check for salt and then add the cleaned prawns. Cook for 10 minutes over a medium flame.
- When the prawns are done, remove from flame.
- Heat a pan with a table spoon of oil (preferably coconut oil). Fry the chopped shallots and curry leaves. Pour it over the prepared curry for seasoning the curry.
- Close the lid and better serve after half an hour for the best flavor ever.