My uncle is a doctor and he started his practice in Parel village in Bombay in the fifties. A generous and dedicated doctor, he would not charge his patients if they could not afford to pay his examination fee. Sometimes, his patients would repay him in their own ways. One such patient was a fisherman called Bhuva who would apparently deliver this awesome shrimp curry. I’ve heard of this curry from my parents and here is my attempt to recreate it based on my mother’s recipe. The recipe itself is very simple.
- Shrimp - 1 lb, cleaned, deveined and tails removed
- Onion - 1 large
- Oil - 1 tbsp
- Ingredients for Masala:
- Cilantro - 1 medium bunch
- Mint leaves - about 10
- Ginger - 1/2 inch piece
- Garlic - 2 cloves, peeled
- Green chillies - 3
- Cinnamon - 1/2 inch stick
- Cloves - 2
- Pepper - 1 tsp
- Lime juice - 1 tbsp
- Salt to taste
Wash and rinse the shrimp and set aside to drain.
Grind all the ingredients for masala together to form a smooth paste. Ideally, water should not be added while grinding but if your blender cannot handle this, add a little water.
Chop the onion finely.
Heat the oil in a wok and add the chopped onions. Fry till the onions are slightly browned.
Add the ground masala and keep stirring till any water in the masala evaporates.
Cook the masala till it exudes oil and it does not have a raw taste.
Add the shrimp and cook till the shrimp turns pink in color.
Serve hot with plain rice and daal.
The original recipe calls for the shrimp to be chopped into finer pieces, we like the shrimp whole.