Chef Nitin Mehra
East India Company
South Indian curries are typically lighter, with less meat and dairy, than their northern counterparts. This dish uses ingredients common to southern regions, like seafood, black mustard seed, and kari leaf.
2 tsp vegetable oil
1 tsp black mustard seeds
8 pieces kari leaf
cayenne pepper, to taste
1 tsp turmeric
salt, to taste
2 tsp onion paste
1 cup tomato paste
1/2 cup water
1 tsp garam masala
- Heat oil over medium high heat. Add mustard seeds. Once they begin to crackle, add kari leaf and allow to darken.
- Add cayenne, turmeric, salt, and onion paste. Add tomato paste and water and bring to a boil, stirring occasionally. If sauce becomes too thick, add more water.
- Once boiling, reduce heat to medium and add shrimp. Cook for 5-8 minutes. Stir in garam masala. Once shrimp is fully cooked, serve over rice.
Yield 5 servings
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