Curry Leaves Shrimps with Spaghetti

Curry Leaves Shrimps with Spaghetti

Excite your palette with this spicy and tangy dish. This is a clever mix of Malaysian, Keralite and (if you may allow me) Italian.

Curry Leaves Shrimps with SpaghettiExcite your palette with this spicy and tangy dish. This is a clever mix of Malaysian, Keralite and (if you may allow me) Italian.

Summary

4250
  • CourseMain course
  • CuisineMalaysian
  • Yield3 servings 3 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Shrimps
500 Grams
Curry Leaves
4 Sprigs
Dried Red Chillies
3
Shallots
6
Garlic
Pods 5
Turmeric powder
1 Teaspoon
Tamarind Paste
1 Tablespoon
Sugar
1/2 Teaspoon
Vegetable Oil
4 Tablespoons
Spaghetti (Cooked as per instructions on the pack)
300 Grams

Steps

  1. Season the shrimp with salt and keep aside for five minutes.
  2. Heat a wok or deep bottomed pan and add 3 tbsp oil.
  3. Deep fry curry leaves and shrimps for about a minute - until the colour of shrimps change. Remove and keep aside.
  4. Add the remaining oil to the wok and heat.
    Break the dried red chillies into the oil and add shallots, garlic and stir fry for a minute.
  5. Mix in the shrimps and curry leaves.
  6. Add turmeric powder, tamarind paste, sugar and stir fry for three minutes or until all ingredients are well combined.
  7. Mix with cooked spaghetti and serve immediately.