The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / Indian recipes / Mangalore Fried Shrimp

Mangalore Fried Shrimp

March 19, 2010 By Laura 4 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email


This meal arose from fenugreek greens, or, more precisely, my never-ending joy at ending up near(ish) a grocery store like Jungle Jim’s, where one can easily and regularly find fresh fenugreek greens. Because they are there, I feel compelled to continue trying them in Indian dishes, despite my admitted lukewarm feelings toward cooked greens. And so I bought them for an Indian potato curry, and decided, on a whim, to serve that with a more plainly cooked seafood dish.

Which is where these shrimp came in. They are unusual for us because I don’t think they really complement plain rice; they are not saucy enough. They are best eaten plain, as is, with a squirt of lime or lemon juice. But starch was already covered in the copious potatoes in the fenugreek curry (that recipe to come later), so I did not need a saucy dish.


These shrimp were splendid. Frankly I’d be shocked if my Indian-food-disliking family would not like them. Which is not to say that they are plain, but rather that the bulk of their flavor comes from ingredients that are familiar to Mexican food loving Americans, like cumin and lime/lemon juice. The mustard seeds and curry leaves add another dimension, to be sure, but nonetheless I would call these shrimp a good gateway dish.



Mangalore Fried Shrimp
Adapted from Suvir Saran’s Indian Home Cooking

1 1/2 lbs shrimp, peeled and deveined but with tails left on
3/4 t cayenne or paprika
1/2 t turmeric
1/2 t ground cumin
1 1/2 T fresh lemon or lime juice
1 1/2 T vegetable oil
1 t black/brown mustard seeds
6 fresh or 10 frozen curry leaves (I used frozen–Jungle Jim’s has those fresh too, but I keep them in the freezer where they last longer)
1/4 cup finely chopped scallion (I was out of but would use next time)
Additional lime/lemon wedges for serving

Rinse the shrimp and then pat them dry. In a bowl, sprinkle the cayenne/paprika, turmeric and cumin over them and toss. Then sprinkle them with the lemon/lime juice and toss again, to evenly distribute the juice and spices. Cover and chill for 30 minutes.

Heat a large nonstick skillet over high heat with the vegetable oil in it. When it is hot, add the mustard seeds and curry leaves (stand back–those leaves will splatter!). After the mustard seeds finish popping, add the shrimp and fry them, stirring, for 30-60 seconds, until they are pink, opaque and curled. Do not overcook (I walked away and did just that, alas, but we still loved them). Add the finely chopped scallion, toss, and serve with lemon or lime wedges.

Filed Under: Indian recipes, seafood, shrimp

« La Mousse Légère au Chocolate Chaud (Plain Chocolate Mousse, Served Hot)
Khatte Aloo Methi (Potatoes With Fenugreek Greens) »

Comments

  1. Superchef says

    March 19, 2010 at 7:31 pm

    Ohh Laura, that looks delicious!!

    Reply
  2. Biren says

    March 19, 2010 at 7:51 pm

    These look delicious and appetizing!

    Reply
  3. DailyChef says

    March 20, 2010 at 3:14 am

    Shrimp looks quite tasty. Really like the addition of curry!

    Reply
  4. Kathy Gori says

    April 5, 2010 at 1:28 am

    wow! right up my alley!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Goan Influenced Goat Stew in the Slow Cooker
  • North Indian Baked Eggs: Review of Seven Spoons

Copyright © 2008–2023 The Spiced Life