Tomato Shrimp (Gluten-free)
Summer arrives early in the Ooru. Post Shivratri, the days start to warm up quickly. March, April and May are the months when I least feel like fussing over a hot stove. Most days, my lunch comprises of a bowl of chilled curd rice topped with some pomegranate, roasted peanuts and mango pickle. Dinner too, is lighter than usual. Dishes like this tomato shrimp come in handy. This recipe takes only 30 minutes from start to finish (incidentally, this is also a time when tomatoes are at their seasonal best, cheap and aplenty).
Tail-on jumbo shrimp are simmered in a thick, subtly-spiced scarlet tomato gravy. For balance, the succulent shrimp and tangy tomatoes are laced with fresh curry leaves and coconut milk. I like to pair this dish with some steamed Basamati rice and yellow dal (even store-bought parathas or pav would do nicely).
This recipe was shared by my aunt, Rukmini. She is the one who taught me how to cook when I was a teenager. Decades later, we still exchange recipes. The original tomato shrimp recipe had no exact measurements or coconut milk. I included the coconut milk because I love the delicate sweetness it adds to the dish. The shrimp can be substituted with paneer, tofu or eggs.
Recipe
Tomato shrimp
(Serves 4)
Ingredients
500 grams jumbo tail-on shrimp, deveined
1 tsp Kashmiri red chilli powder, divided
1/4 tsp turmeric powder
Salt to taste
1 1/2 tbsp ghee or oil
2 medium-sized onions, finely sliced
1 heaped tsp ginger-garlic paste
10-12 fresh curry leaves
500 grams tomatoes, puréed
1 1/2 tsp sugar (or to taste)
1/4 cup thick coconut milk (canned or fresh)
1 tsp cumin seeds
1/4 tsp fenugreek seeds
Method
In a mixing bowl, combine the shrimp with 1/2 teaspoon of red chilli powder, 1/4 teaspoon of turmeric powder and 1/4 teaspoon of salt. Rub the spices well into the shrimp and leave to marinate whilst you prepare the gravy.
In a heavy-based pan, melt the ghee over medium heat. Add the onions along and 1/4 teaspoon of salt to help them along. Sauté, stirring frequently, until they turn translucent, then golden brown.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Lightly crush the curry leaves between your fingers to release their aroma and add them to the pan along with the remaining red chilli powder (increase the amount of red chilli powder if you prefer your curries more fiery). Sauté for a minute, then add the fresh tomato purée and sugar. Stir well to combine. Lower the heat to medium-low, cover the pan with a tight-fitting lid and simmer for 15 minutes.
Whilst the tomatoes are cooking, lightly toast the cumin and fenugreek seeds together in a pan over low heat until they turn aromatic. Remove from heat and cool, then pound them in a mortar and pestle until finely powdered. Set this powder aside for later.
After the 15 minutes are up, remove the lid and stir the tomato gravy for another 5 minutes. Add the marinated shrimp (discarding any extra liquid). Stir well to combine, then replace the lid and simmer on low heat until the prawns are cooked through.
Remove the lid and stir in the coconut milk. Taste and adjust the salt as needed. Turn off the heat and sprinkle the roasted cumin and fenugreek powder over the shrimp. Serve hot with dal, rice or parathas.
