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

1. Wash and clean the prawns well. You can add a teaspoon of vinegar and salt while washing the prawns. Drain it and set aside.
2. Heat a pan or clay pot with oil. Add in mustard seeds and fengreek seeds. Let it splutter.
3. When done add chopped garlic and green chilies slit, saute for a while. Then add shallots.
4. Saute it until shallots become soft and slight golden.
5. Now reduce the flame to very low and then add chilli powder, turmeric powder, coriander powder. Saute very well until it is well combined.
6. 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.
7. When done, add 1.5 cups of water and bring it to boil. Now make the flame very high.
8. Let it cook well until the oil floats on the top.
9. When done, check for salt and then add the cleaned prawns. Cook for 10 minutes over a medium flame.
10. When the prawns are done, remove from flame.
11. 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.
12. Close the lid and better serve after half an hour for the best flavor ever.