Thursday, September 20, 2007

Tomato curry with Shrimp

Tomato is one of my favourite vegetables (or fruits, should I say?) and I use it in my everyday cooking - be it in rasam, sambar or in curries. A true flavour enhancer, it adds a nice texture and vibrant colour to the dish. Here is a simple recipe for tomato curry, I just add shrimp to jazz it up!

5 medium sized tomatoes - diced
2 medium onions, sliced lengthwise & cut into medium size pieces (abt the same size as tomatoes)
2 garlic cloves - chopped
3 green chillies - slit lengthwise
2 cloves(lavang)
1/4 tsp each of mustard & cumin seeds, turmeric powder
4 curry leaves
coriander leaves - finely chopped
salt to taste
1/2 tsp garam masala powder - optional

2 fistfulls of shrimp (I use the frozen cooked shrimp - small, medium : any size will do)
2 tbsp oil

Heat oil in a Pan & when the oil is hot, add mustard seeds. Once the mustard seeds start crackling, add cumin seeds, cloves, curry leaves, onion pieces, garlic. Saute the onions until they turn translucent. Add tomato pieces, turmeric, salt and green chillies, cover and cook until the tomatoes turn soft. Uncover, let 3/4th of the liquid evaporate, add garam masala powder and shrimp, mix well and let them cook further until all the liquid evaporates. Once you add the shrimp it should not take more than 10 minutes.... so that the shrimp remains soft & succulent! Turn the stove off, add coriander leaves. Enjoy this dish with rice or roti/chapathi.

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