Indulge in the rich flavors of East Indian cuisine with this spicy Shrimp Curry With Vegetables. Perfect for a cozy lunch or dinner or when cooking for a crowd!
If you’re looking for a flavourful and satisfying meal, try this shrimp curry with vegetables cooked in East Indian style with rice gruel or kanji. This dish is also packed with spices and lots of vegetables, making it a healthy and delicious option for any meal. Whether you’re cooking for a cozy lunch or dinner or for your family, this recipe is sure to impress all seafood lovers.
The prawn or shrimp curry is loaded with vegetables such as red pumpkin, radish, ash gourd, turnip, drumsticks, brinjals, broad beans, okra and so on. It is thickened with rice gruel or kanji from freshly cooked rice and also ground coconut. My mum would make this prawn curry too often!
This traditional curry is spiced with the East Indian Bottle Masala, a versatile spice mix packed with flavours. Prawn/Shrimp Curry with Vegetables makes a comfort meal when served with steamed rice. Enjoy it for lunch or dinner with your family!
Table of Contents
How To Cook Prawn Curry With Vegetables
Prep Time : 10 minutes
Cooking Time : 20 minutes
Serves : 6 to 8 persons
You will need –
- 15 to 16 prawns
- 1/2 cup grated coconut
- 5 to 6 cloves garlic
- A small ball of tamarind soaked in 1/2 cup water
- 2 tbsp Oil for cooking
- 1 medium onion
- 1/2 kg mixed vegetables
- 2 to 3 cups rice kanji
- salt to taste
- 3 tbsp fish masala/bottle masala
Gather your Vegetables.
Before you start cooking, make sure you have all the necessary vegetables for this spicy shrimp curry. You will need vegetables such as radish with the leaves, onions, red pumpkin, raw mango, okra, drumsticks, brinjals, ash gourd, etc. Once you have the vegetables you need, wash and cut them into bite sizes and you’re ready to start cooking!
Prepare the Shrimp and Vegetables.
To prepare the shrimp, devein them, leaving the heads and tails intact. Rinse them under cold water and allow them to drain completely . Cut the vegetables into bite-sized pieces, making sure they are all roughly the same size so they cook evenly. Set aside.
Make the Coconut Paste.
Into a blender jar add 1/2 cup freshly grated coconut and about 5 to 6 garlic cloves. Add water and blend until a smooth paste forms. You can skip the garlic if you like (my mum never added it).
Cook the Prawn Curry.
In a large pot or vessel, heat the 2 to 3 tbsp oil over medium-high heat. Add one medium chopped onion and sauté for a minute . Then add the diced vegetables and 2 to 3 cups of rice gruel. (Rice gruel is rice kanji or rice water that you get when you strain cooked rice).
Cover the pot and cook for 5-7 minutes until the vegetables start to soften. Add the shrimps and cook for another 5 to 6 minutes. Now, add the ground coconut, bottle masala/fish masala and bring to a simmer. Finally, add the tamarind extract and cook for 2 minutes. Serve hot with steamed rice. Enjoy the rich and spicy flavors of this East Indian style shrimp curry with vegetables!
Watch the Video (Shrimp Curry With Vegetables)
Serve and enjoy!
Once your spicy shrimp curry with vegetables is cooked to perfection, it’s time to serve and enjoy! This dish pairs perfectly with steamed rice or rice rotis. Enjoy with simple fried fish or dry Bombay Ducks Chutney for an extra special meal!
Whether you’re enjoying a cozy lunch or dinner or serving a larger crowd, this East Indian style dish is sure to impress and leave you feeling satisfied. So go ahead, serve and enjoy!
Other Shrimp Curry Recipes you may like
7 Traditional Indian Style Prawn Recipes Everyone Must Try
Printable Recipe Card
Spicy Shrimp Curry with Vegetables – East Indian Style
Ingredients
- 15 to 16 Prawns/Shrimps (Deveined)
- ½ cup grated coconut
- 5 to 6 cloves garlic
- 2 tbsp Oil for cooking
- 1 medium Onion, chopped
- ½ kg Mixed vegetables (radish, drumsticks, brinjal, red pumpkin, ash gourd, okra, etc)
- 2 to 3 cups Rice kanji
- 3 tbsp Fish masala/bottle masala
- A small ball of tamarind soaked in 1/2 cup water
- Salt to taste
Instructions
- Wash and devein the prawns keeping the shells intact.
- Cut vegetables into medium pieces, and set aside.
- Grind fresh coconut and 5 to 6 cloves garlic, into a smooth paste with water.
- Heat oil in a large vessel and sauté one medium onion until translucent.
- Once done, add the vegetables and the rice gruel and cook until the vegetables soften. Then add the prawns and cook for another 5 to 6 minutes.
- Now add the grated coconut, fish masala or bottle masala and cook for another 5 minutes.
- Finally, add the tamarind extract, simmer for 2 minutes and then turn off the heat.
- Serve Prawn Curry with steamed rice. Enjoy!
Notes
- You can add bottle masala or fish masala as per your taste.
- Add vegetables as needed. Suggested vegetables are radish, drumsticks, red pumpkin, ash gourd, papdi, lady finger, brinjals, turnips, etc.
- Tastes best with steamed rice.
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.