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Hyderabadi Shrimp Curry {#EidEats2018}

Hyderabadi Shrimp Curry in a black bowl garnished with cilantro.

As always, Ramadan just flew by!  It feels like it was yesterday that we announced the details for Eid Eats 2018.  I hope everyone is having a blessed Ramadan and taking advantage of the last ten nights.  I would also like to wish everyone an early Eid Mubarak from my family to yours!

For those of you unfamiliar with Eid Eats, it is a virtual potluck hosted by Henna from Chai & Churros, Sarah from Flour & Spice and myself.  This year we are also opening up the potluck to those of you who aren’t food bloggers.  Follow the hashtag #EidEats2018 on Instagram to see all the delicousness everyone is bringing!  For my food blogging friends, here are all the details on how to participate…also don’t forget to leave your link in the linkup below!

The party will take place in the form of a link up.  Here’s how to participate:

  1. Prepare a dish that you would normally make on Eid.  This must be a NEW recipe.  Write up a blog post and post on June 10, 2018.  Be sure to include the hashtag #EidEats2018 in your post and when sharing on social media!
  2. Link your post to Flour & Spice, Chai & Churros and Chocolate & Chillies. Make sure to add the button above to your post.
  3. On June 10, 2018, visit one of our blogs to add your post to the link up.  The link up will be open until June 17, 2018.
  4. Be sure to visit and comment on the other blogs participating.

This year for Eid Eats, I am sharing Hyderabadi Shrimp Curry.  This is my mom’s recipe and it was always such a treat when she would make it.  This is a rich dish and we love it with some Basmati rice.  As with many Hyderabadi dishes, the base of this is coconut milk.  The almonds also add to the richness of the dish.  It is definitely something worthy of a special occasion as Eid!

Hyderabadi Shrimp Curry

Marinade:
1 kg shrimp, peeled and deveined (I used size 31-40)
1 tsp ginger garlic paste
1/4 tsp red chilli powder
salt to taste
 
6 tbsp canola oil
4 onions, chopped
4 tomatoes
24 almonds, roasted and ground
1 cup coconut milk
1/2 tsp ground cumin
1/2 tsp ground corinader
1 tsp red chilli powder
2 tbsp ginger garlic paste
1 tbsp lemon juice
salt to taste
1 tsp whole cumin
1/2 tsp mustard seeds
handful cilantro, chopped
4 green chillies
12 curry leaves (karia paath/kari patha)
1/4 tsp saffron, ground
 
Marinate shrimp and set aside.
 
In a large pot, heat oil.  Add onions and fry until golden brown.  Add onions and tomatoes to a blender and puree.  Transfer to a bowl and mix in ground almonds, coconut milk, ground cumin, ground coriander, red chilli powder, ginger garlic paste, lemon juice and salt.
 
In the same pot the onions were fried in, add the whole cumin.  Once it has started to darken, add mustard seeds. When you hear them popping, add the onion/tomato mixture and stir.  Be careful as the mixture will splutter a lot.  Cover and cool on low heat stirring occasionally.  Once it has thickened and all water is gone (this will take about 30 minutes), add the shrimp, cilantro, green chilli, curry leaves and saffron.  Once the mixture comes to a boil, turn heat to low and cover.  Cook until the shrimp are cooked and oil has come to the top.  Serve with Basmati rice.

 

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6 thoughts on “Hyderabadi Shrimp Curry {#EidEats2018}”

  4. This looks like such a special dish. Coconut milk and shrimp go so well together, and I'm sure they're just amplified with Hydrabadi flavors. Thanks for sharing, Asiya!

    Reply

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