East Indian Dried Shrimp Curry with Pearl Onions is a must-try recipe if you love bold traditional coastal flavours. Made with dried shrimp (kardi), bottle masala, pearl onions (kandris), raw mango, and tamarind, this traditional East Indian seafood curry is packed with rich flavour and authentic taste.
Dried shrimps or kardi are shrimps that are preserved by sun-drying them. These shrimps are used in local coastal cuisine and have a strong seafood flavour.
This homemade dried shrimp curry (kardi lonvas) is simple to prepare and pairs beautifully with steamed rice or East Indian hand breads. The combination of tangy raw mango, spicy bottle masala, and sweet pearl onions creates a delicious balance that makes this dish truly special.
This recipe is a traditional favourite in many East Indian homes and is perfect for seafood lovers who enjoy rustic homemade curries. If you enjoy traditional seafood recipes, then you may also like my Green Fish Curry, Prawn Tomato Rice, and Tuna Cutlets.
Table of Contents
- Why You Will Love This East Indian Dried Shrimp Curry
- Ingredients for East Indian Dried Shrimp Curry
- How to Make East Indian Dried Shrimp Curry
Why You Will Love This East Indian Dried Shrimp Curry
- Authentic East Indian recipe
- Made with traditional East Indian Bottle Masala
- Tangy, spicy, and full of flavour
- Perfect with rice, rotis, or pav
- Easy homemade seafood curry
- Great for a satisfying lunch or dinner
Ingredients for East Indian Dried Shrimp Curry
- 1 cup dried shrimp, washed well and soaked for at least 15 minutes
- 1 inch of ginger crushed
- 5 to 6 garlic cloves crushed
- 3 green chillies crushed
- 1 onion sliced
- 8 to 10 small pearl onions
- 2 tbsp bottle masala
- A few slices of raw mango
- Tamarind extract from one small ball of tamarind soaked in warm water
- Coriander leaves for garnish
- Salt to taste
- 2 to 3 tbsp oil
- Approx. 1 cup water or as needed
How to Make East Indian Dried Shrimp Curry
- Prep the Dried Shrimps (Kardi). Clean the dried shrimp by pinching off the heads, tails, and legs. Wash them a couple of times in preferably warm water until they are clean. Now soak for at least 10 to 15 minutes to soften them.
- Crush ginger, garlic, and green chillies in a mortar and pestle or grind them coarsely in a mixer jar.
- Heat oil in a pan and add the crushed ginger, garlic, and green chillies. Sauté for a minute until aromatic. Then add the chopped onion and also the white pearl onions and sauté until soft.
- Next, add the soaked dried shrimp and the bottle masala. Mix well with the masala. Add water and cook until the shrimp softens and the onions become tender.
- Once done, add the raw mango slices. Cook for about 2 to 3 minutes, until the mango slices are soft.
- Pour in the coconut paste, tamarind extract, and enough water for a curry consistency.
- Simmer for 2 minutes and finally garnish with coriander leaves and serve hot.
Tips for Best Dried Shrimp Curry
- Wash dried shrimp thoroughly before soaking.
- Do not overcook the shrimp, as it may become chewy.
- Raw mango gives natural tanginess and enhances flavour.
- Bottle masala adds authentic East Indian taste.
Serving Suggestions
This East Indian dried shrimp curry tastes best with steamed rice, pav, or crusty bread. East Indian hand breads, Bhakri, or chapatis.
Other Shrimp or Prawn Curry Recipes You May Like
East Indian Prawn Curry Recipe | Prawn Atwan
Prawn Lonvas – Recipe for Prawn Curry
Printable Recipe Card
East Indian Dried Shrimp Curry with Pearl Onions
Materials
- 1 cup Dried shrimp washed well and soaked for at least 15 minutes
- 1 inch Ginger crushed
- 5 to 6 Garlic cloves crushed
- 3 Green chillies crushed
- 1 Onion sliced
- 8 to 10 Small pearl onions
- 2 tbsp East Indian Bottle Masala
- A few slices of raw mango
- Tamarind extract from one small ball of tamarind soaked in warm water
- Coriander leaves for garnish
- Salt to taste
- 2 to 3 tbsp Oil for cooking
- 1 cup water or as needed
Instructions
- Clean the dried shrimp by pinching off the heads, tails, and legs. Wash them a couple of times in preferably warm water until they are clean. Now soak for at least 10 to 15 minutes to soften them.
- Crush ginger, garlic, and green chillies in a mortar and pestle or grind them coarsely in a mixer jar.
- Heat oil in a pan and add the crushed ginger, garlic and green chillies. Sauté for a minute until aromatic. Then add the sliced onion and also the white pearl onions and sauté until soft.
- Next, add the soaked dried shrimp, salt and the bottle masala. Mix well with the masala. Add water and cook until the shrimp softens and the onions become tender.
- Once done, add the raw mango slices. Cook for about 2 to 3 minutes, until the mango slices are soft.
- Pour in the coconut paste, tamarind extract, and enough water for a curry consistency.
- Simmer for 2 minutes and finally garnish with coriander leaves and serve hot.
Video
Notes
- Do not overcook the shrimps or they’ll turn chewy.
- Add less salt than you would normally do in dry fish recipes.
- Adjust the bottle masala as per your spice level.
- Add raw mango as needed.
- Adjust tamarind accordingly if the raw mango is sour.
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