Andhra Shrimp Curry

I think we all like noovelty in our life, so my North Indian husband who loves spices (since this is what he has grown up with) expresses his independence by insisting how much he loves South Indian and (yes after marriage) - bengali food. I cook general South Indian food reasonably well, but have never tried my hand with fish and seafood recipes.

Well I figured the RCI event which features diverse Indian cuisines, this month featuring Andhra recipes, hosted by Latha.

Well, I adapted this recipe from something a friend of mine from Andhra makes. I think it is close, but since I am doing this recipe by instinct, it may not be perfect

Andhra Shrimp Curry

Serves 4-6

Ingredients

Grind to a paste

1 large onion

4 cloves garlic

1 piece ginger

4 green chillies

3 red chillies

3 tbsp coconut powder

Grind to a powder

2 tsp cumin seeds

1 tsp coriander seeds

2 sticks cinnamon

2 cardamoms

2-3 cloves

1 tsp turmeric

1 lb shrimp

1 tsp salt

1 lime

3 tbsp oil

1 small onion chopped

For garnish

A few curry leaves

1 tsp chopped cilantro

Method of preparation

1. Coat the shrimp with the lime and vinegar and set aside

2. Heat the oil and add the chopped onion and saute well.

3. Add in the ground paste and powdered spices and cook stirring frequently for 15-20 minutes until it is well browned and the oil separates.

4. Add in the shrimp with 1 cup of water, bring to a boil and simmer for 10 minutes.

5. Check the salt and serve hot with rice.