Shrimp in Tomato and Red Chilly sauce

Shrimp in spicy red sauce is today's dish We got so many tomatoes this summer from our kitchen garden and I have ever since been trying to make anything that calls for tomatoes in recipes. Picking fresh organic tomatoes from the garden is truly a great feeling, love the smell of fresh tomatoes. It has been over a month since I bought tomatoes from the grocery store! After cooking many recipes of tomato soups and salads, decided to make shrimp curry with tomatoes and since my mom is visiting us, I planned to let her cook and just watch 🙂

Shrimp or Prawn in Tomato and Red chili sauce is a common recipe in most households in Kerala who have shrimp or prawn, also called "Chemeen Molagitadu" in my native language which literally means Shrimp in tomato chilly sauce! This easy-to-make curry goes very well with rice or Rotis. Using Kashmiri Chilly powder in this recipe gives the curry a bright red color. Especially for people who cannot take in much spice, this is a good alternative as it is milder than the regular chilly powder and gives a good color to the curry. The taste of sweet tomatoes, with a little tangy tamarind and spice of the red chilly powder, makes the curry very irresistible and I would highly recommend this dish if you have not tried it before. Please read on for the full recipe.

Shrimp in Tomato and Red chilly sauce

• Time: 30 mins
• Difficulty: easy
• Print

Spicy and delicious shrimp in tomato chilly sauce goes well with lunch or dinner and with rice or rotis or wheat bread

Ingredients

1. 1 lb shrimp de-veined and de-shelled
2. 4-5 medium-sized tomatoes cubed
3. 10 shallots halved or ½ onion sliced
4. 2 tbsp ginger cut into small pieces
5. 2 tbsp garlic cut into small pieces
6. 4 tsp Kashmiri red chilly powder
7. ½ tsp turmeric powder
8. 2 green chilies
9. 2 sprig curry leaves
10. 1 tbsp coriander leaves
11. salt to taste
12. 1 tbsp of vegetable oil or coconut oil

Directions

• Take a small lemon-sized tamarind ball in a cup of water.
• Squeeze and strain the tamarind juice.
• Take a deep bottomed pan and heat up the tamarind water.
• Add another cup of water.
• Add the cut shallots, green chilies, ginger, garlic, and tomatoes to it.
• Add turmeric, chilly powder, and salt.
• Continue cooking until well cooked.
• Add the shrimp and continue boiling until cooked.
• The consistency should be thick.
• Add the sprig of curry leaves.
• Drizzle a tbsp of vegetable or coconut oil (optional) if you like.
• Garnish with coriander leaves.
• Serve with Rotis or rice! Enjoy 🙂

Organic homegrown tomatoes!

Shrimp in Tomato and Red chilly sauce

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