East Indian Dried Shrimp Curry with Pearl Onions
This East Indian Dried Shrimp Curry with Pearl Onions and Bottle Masala is full of authentic flavours and pairs well with steamed rice and rotis.
Yield: 4 persons
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.