Jinga Ke Tarkari | Masala Shrimp | Dry Shrimp Curry
This shrimp dish is so quick and easy yet so satisfying! Growing up we had shrimp quite often as it was readily available on the islands! Now-a-days, I like to cook this at least once a month because its so easy and yet so delicious!
- 1 lb/16 oz peeled & deveined shrimp
- 2 tablespoon oil
- 1 cup onions, chopped (about 1 large onion)
- 1 cup tomatoes, chopped (2-3 tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 8-10 garlic cloves, crushed
- 1 inch ginger, grated/crushed
- hot pepper to taste
- 2-3 sprigs curry leaves
- 1 teaspoon turmeric powder
- 1 tablespoon garam/Fiji masala
- 1/4 cilantro, chopped
- 1/2 cup water ** adjust as needed
- salt to taste
- Heat oil in a heavy bottom pan on medium to medium high heat.
- Add onions and cook until soft and golden. You can add a pinch of salt to speed up this process.
- Moving the onions aside, add cumin seeds and let splutter/crackle.
- Add chopped tomatoes and tomato paste and cook until tomatoes are soft, stirring often.
- Add ginger, garlic, and hot peppers in using (highly recommended). Stir well and cook for a couple of minutes.
- Add curry leaves, turmeric, and masala. Stir well and cook until well combined. Add 1/2 cup of water and cook covered for 5 minutes or until all the spices are well combined, the tomatoes broken down, and the onions have broken down.
- Add shrimp, chopped cilantro and salt to taste. Stir well and cook uncovered on medium high heat for 5-10 minutes or until the shrimp is well coated with the spices and the curry/tarkari is on the dry side. You do not want to overcook the shrimp as it will turn rubbery so pay close to attention to ensure that the shrimp is cooked, but not overdone. It shouldn't take more than 10 minutes.
- Serve hot with a side of your choice! I love to eat this with roti or with daal and rice! Enjoy!!!