Shrimp with Curry Leaves - Kadi Patha Shrimp
Shrimp tempered with Curry Leaves. Juicy jumbo shrimp spiced with paprika, coriander powder, garlic + ginger, a dash of Tandoori masala, thinly sliced serrano peppers and a lavish squeeze of lemon juice to balance and tame some intense flavors, resulting in a uniquely succulent shrimp recipe! Crackling curry leaves add an aromatic finishing touch to these perfectly sautéed tender shrimp. Delicious as is, tossed in pasta for a fusion flair or served atop some Basmati rice, this Kadi Patha shrimp recipe is simply divine. One bite and you shall see, no more words required by me!
Servings: 5
Ingredients
For Shrimp Marinade
- 2 lbs Jumbo shrimp peeled, deveined, tail off
- 1 tbsp lemon juice *freshly squeezed
- 1 tsp Tandoori masala *Rajah brand
- 1 tsp Kashmiri Lal Mirch
- 1 tsp paprika
- 2 tsp coriander powder *freshly ground
- 1½ tsp fresh garlic paste
- 1½ tsp fresh ginger paste
- ½ tsp black pepper powder
- 1 tsp chili garlic sauce
- ½ tsp Kosher salt
- ½ cup Canola oil *for frying shrimp
For Gravy
- 1 tbsp Canola oil *reserved from frying shrimp
- 1 shallot *finely sliced
- 12-15 curry leaves
- 2 serrano peppers *deseeded, sliced
- 4 cloves fresh garlic cloves *minced
- 1 tsp Tandoori masala *Rajah brand
- 1 tsp coriander powder
- ¼ tsp Kosher salt
- 1-2 tsp water *as needed
- ½ lemon *freshly squeezed
- 2 tbsp coriander leaves *rinsed, stemmed, chopped
Instructions
For Marinating Shrimp
- Rinse and pat dry jumbo shrimp (peeled, deveined and tail off) and place shrimp in mixing bowl. Add all spices and seasonings (lemon juice, Kashmiri Lal Mirch, paprika, coriander powder, Tandoori masala, ginger + garlic paste, black pepper, chili garlic sauce and Kosher salt). Mix well to incorporate, cover bowl and let shrimp marinate for at least 30 minutes.
For Frying Shrimp
- Heat ½ cup Canola oil in large skillet on medium high heat. Once oil is hot, add marinated shrimp in single layer and fry on one side for 3-4 minutes (do not mix). Carefully flip each shrimp and fry other side for an additional 3-4 minutes. Using a slotted spoon, place fried shrimp on a paper towel lined plate to remove residual oil. *Fry shrimp in two batches, if necessary, so as not to overcrowd skillet. Set aside.
For Gravy
- In same skillet, keep 1 tbsp of oil used to fry shrimp (remove/discard remaining oil). Heat oil on medium heat. Add chopped shallots and sauté for 5-6 minutes, mixing as needed until softened. Add minced garlic and sliced serrano peppers, mix and continue to sauté for 2-3 minutes. Now add spices (Tandoori masala, coriander powder and Kosher salt), add 1-2 tsp water and sauté spices in shallots for an additional 1-2 minutes. Add curry leaves, mix well and continue to cook for 1-2 minutes. Now add fried shrimp, gently mix to incorporate all ingredients, add freshly squeed lemon juice and chopped coriander leaves, turn heat to medium low and simmer for a final 2-3 minutes.
- Simply delicious Kadi Patha Shrimp is now ready to serve. Enjoy as is or with some pasta or Basmati Rice. So good! Nosh Farma'aiye.