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Madras Shrimp Curry

Was a superhot hit at Shankari’s cooking class.

Shrimp – 1 lb de-veined and tail off

Garlic – 1 whole

Turmeric powder – 1 tsp

Chilly powder – 1 tsp

Ginger & Garlic paste – 1 tbsp

Red onion – 2

Oil – 2 tbsp

Curry leaves – 12 to 15

Salt – to taste

• Clean the shrimp, de-vein and take the tail off.
• Take the skin off the garlic and keep it aside.
• Slice the onions thin
• In a warm pan, heat the oil. When the oil is smoking hot, add the garlic and cook till tender.
• Add the onions and cook till they are caramelized and they almost look like it is sauce.
• Add the ginger garlic paste along with the onions
• After the onions have caramelized, add the salt, curry leaves, turmeric powder and chilly powder.
• Cook for 5 minutes.
• Toss the shrimp in the curry and let it cook for 10-15 minutes.