I had one of those moments yesterday. That moment when you do something and you feel like jumping up and down. Or you feel like calling your spouse/friend and telling him/her all about it.
It all started with me getting half a kilo fresh shrimps. I haven't had shrimps since I returned from Kerala and I just couldn't stop my cravings. I wanted to cook something new, try a new recipe. Something other than the usual curry or fry I cook. Call it good luck, one of my friends shared a photo of Rasa Malaysia on Facebook and while I was browsing through what felt like an encyclopedia on Asian recipes, I came upon this dish called Curry Leaves Shrimps. I love the flavor and aroma curry, mint and coriander leaves impart to a dish. And curry leaves paired with shrimps was already a hit in my books.
500 grams shrimps, shelled and deveined
3-4 sprigs of curry leaves
3 dried red chilli
6 shallots/button onions, crushed and chopped
5 garlic pods (yes, I love garlic), crushed and chopped
1 tsp turmeric powder
1 tbsp tamarind paste
1/2 tsp sugar
1/2 tsp salt (or as per taste)
4 tbsp vegetable oil
300gms Spaghetti cooked as per instruction on the pack
Season the shrimp with salt and keep aside for five minutes.
Heat a wok or deep bottomed pan and add 3 tbsp oil.
Deep fry curry leaves and shrimps for about a minute - until the colour of shrimps change.
Remove and keep aside.
Add the remaining oil to the wok and heat.
Break the dried red chillies into the oil and add shallots, garlic and stir fry for a minute.
Mix in the shrimps and curry leaves.
Add turmeric powder, tamarind paste, sugar and stir fry for three minutes or until all ingredients are well combined.
Mix with spaghetti and serve immediately.
I tried to be all Donna Hay while plating this up. Of course, I need more practice. I was also running against time. It was getting darker and I wanted to click few pictures before the sun set. (I knew if I didn't do it right away, I will not do it later.)
Oh and the dish? It was delish! I loved how those shrimps had caught the flavor of curry leaves. I never would have thought of deep frying it with curry leaves and adding it to the masala later. Genius! And do not worry about the spice levels. Tamarind paste and sugar balances it all.
Do let me know how it turns out for you.
PS. My blog has a Facebook page now. I would love to see you there.