Hot & Sour Shrimp Curry


Shrimp Puli Munchi


This  quick and easy dish hails from the south-west region of India, enjoy!



1 lemon size ball of tamarind
10 to 12 dry red chilies
½ tsp coriander seeds
½ tsp cumin seeds
Pinch of turmeric powder
1 tablespoon of vegetable oil
1 tsp mustard seeds
1 cup low -sodium seafood stock
8 cloves of garlic
8 to 10 curry leaves
1 pound of medium raw fresh shrimp, peeled and deveined
Salt to taste

Soak the tamarind in water for about an hour and extract the pulp. Dry roast the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with turmeric with 1 tablespoon of oil and little water and grind all of these ingredients into a fine thick paste with tamarind. Heat oil in a pan. Add the mustard seeds, curry leaves, crushed garlic, when they begin to pop a little, add the paste and stock as needed, salt and bring it to a boil. Add the shrimps and simmer for 5 to 8 minutes. Serve hot over rice or with Naan. Bon Appetit!


About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on December 9, 2015, in Seafood and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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