Ugh, is it seriously Sunday already? I can’t believe how quickly the Thanksgiving long weekend flew by! This year we celebrated “Thanksgivmas” with my in-laws, with Christmas presents & jammies on Thursday morning, followed by a more formal turkey dinner in the evening. It was so nice to get into the Christmas spirit a little earlier this year, and even though we felt a bit sad after the family festivities were over, we realized that the official holiday countdown has only just begin! I still have a full week of Christmas celebrates with my side of the family to look forward to in Canada. I seriously cannot wait to gorge on my mom’s amazing food and steal–I mean, learn–more of her delicious recipes :). SO. EXCITED.
Anyways, we’re battling some serious Sunday blues here in the Gupta household, so we decided to whip up some homemade Indian food to cleanse our palate from all the decadent eating we’ve been doing over the long weekend. If you follow me on Instagram, you know what I’m talking about! Also, my husband bought me these amazing kadhai dishes as part of my early Christmas gift, and I was just really excited to test them out.
I’ve been making a lot of fish and chicken lately, and wanted to try out a new shrimp recipe tonight. My go-to recipe for shrimp curry involves heavy coconut milk, and I was in the mood for something lighter. I drew some inspiration from this Prawn Patia dish but added some Bengali spices and simplified a few of the steps. I was shocked by how delicious this dish ended up tasting! I love love love adding some sweetness to my curry (true Bengali) and I couldn’t get enough of the sweet and spicy combination. So good, I just had to share with you guys. Enjoy!
Full spread from tonight’s dinner – bhindi masala, baingan bharta, and sweet & spicy shrimp curry!
This might be my new go-to shrimp recipe…
How cute are my new kadhai dishes?!
Ingredients (serves 2)
1/2 tsp kalo jeere (black cumin)
15-20 shrimp, deveined
2 tbsp vegetable oil
1/2 onion, sliced into long slender pieces
1/2 tomato, diced into small pieces and ketchup, to taste
3 garlic cloves, grated
1/2 tsp ginger paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin and coriander powder
1 sugar cube (or 1 tsp sugar)
1 tsp vinegar
1 tbsp water
Salt, to taste
Cilantro, for garnishing
Heat the oil on a large saucepan. Once heated, drop in the kalo jeere for a few seconds. Then fry the onions until they begin to brown slightly. Add the grated garlic and ginger paste and mix together with the onions and kalo jeere. Add the tomatoes and stir continuously until the oil begins to separate. Add salt and the remaining spices (red chilli powder, turmeric powder, cumin and coriander powder) and keep mixing for another few minutes.
Add the sugar cube and stir until it mixes with the onions and spices. Add water and vinegar and cook until the tomatoes are fully cooked with the spices. Drop in the shrimps and cook for a few minutes with the onions and spice mixture. Stir continuously until the shrimp is fully cooked through (around five minutes). Garnish with cilantro and enjoy with hot rice!