Now that my husband and I are in our apartment since having the baby, we are trying to get into a routine. Last week I made daal (lentil soup) but I accidentally made way too much and it lasted the entire week and by the third day we were pretty sick of it and I knew I should have frozen some of it. And I did it again when I made spaghetti! After finishing dinner and peering into the pot I realized we still had so much leftover so I froze some of the leftovers so I could use it on a rainy day.
Today when I made the shrimp curry I was delighted to find that it turned out so delicious but dismayed to see that I had made only enough to cover two meals. I want to have to cook only every 2-3 days because it’s stressful to cook with a baby when no one is at home to look after him! And my baby is starting to move himself bit by bit, even when I strap him into the rocker! Lol. And he always wants my attention (drama queen, haha) and will cry out and so I’ll turn off the stove and wash my hands hurriedly to go pick him up, pat him on the back, then resume my cooking.
Anyways, I made this easy and quick shrimp curry that was ready in under an hour (if you’re a pro at cooking this will probably take you even less time!)
- 1/4 cup cooking oil
- half an onion, diced
- 1 big tomato, diced
- 1 teaspoon ginger-garlic paste (or freshly minced ginger and garlic)
- 1/2 tsp red chili powder (adjust this to your liking)
- 1/4 teaspoon turmeric powder (optional)
- 4-6 curry leaves (BTW curry powder is not the same thing!)
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp chana/chole masala powder
- pinch of sugar (optional)
- salt, to taste
- 8-10 small shrimp, peeled, deveined and tails-off
- 1/4 cup water
- fresh lime juice, for garnish
- Heat oil in a pot on high heat. Add onions, and let them fry until they start to become slightly golden brown. Add ginger-garlic paste and stir until fragrant.
- Add the tomatoes and stir for about another minute.
- Now add the red chili powder, turmeric, curry leaves, coriander, garam masala, chana masala, sugar (remember just a little pinch!), and salt to taste. Stir until all the spices are well incorporated.
- Add the shrimp and cook until they are opaque. Add water and cook for a few more minutes.
- Garnish with some fresh lime juice.