Garlic! Who doesn’t love a good dish with loads of garlic in it right? Just like butter, garlic makes every dish so much more flavorful!
Most Indian dishes have garlic in them. Whether its a meat curry, vegetable curry, or lentil dish, you will always have garlic in it. When you add in a big array of different spices and blend it with your garlic, it takes on a whole new level of flavor and depth. Simply put- the spiced garlic flavor in your dish becomes even more incredible!
Lasuni means garlic. It is a perfect combination when mixed with all the different masala spices I use in my shrimp curry. I freshly grind all my spices and then make a thick paste out of them with ginger, garlic and tomato paste. This paste is then cooked into a tomato and bell-pepper based gravy and then shrimp is added into the mix. This is such an easy dish to make and a favorite among many of our friends and family. So flavorful with the spiced sauce and tender shrimp in it. It has a perfect thickness to the curry gravy so you can dip all your favorite Indian breads into it and get a good bite!
One of the best part of this dish is that you can make a double batch of the Masala Spice Mix and refrigerate for up to a week for later use, or if you decided to make your own vegetarian version of this dish.
Check out my recipe and I hope you will enjoy it after trying!
LASUNI SHRIMP CURRY (Indian Garlic Shrimp)
- 1 to 1.5 lbs. of fresh/frozen shrimp (thawed, cleaned & deveined)
- 2 medium tomatoes
- 1 medium bell pepper
- 2 Tbsp. dried fenugreek (Kasuri Methi)
- ¼ cup of oil
- Masala Paste Mix:
- 2 Tbsp. ground cumin seeds
- 2 Tbsp. ground coriander seeds
- ¼ cup of finely chopped cilantro
- 1.5 tsp. turmeric powder
- 1.5 tsp. salt
- 1.5 tsp. ginger paste
- 1 Tbsp. garlic paste
- 2 serrano chili peppers (remove seeds for less heat)
- Juice of 2 lemons
- 1 Tbsp. water
- 2 Tbsp. of tomato paste
- 1 Tbsp. of oil
- In a spice grinder or food processor, blend all the ingredients for the Masala Paste Mix. It will be a thick paste consistency. Set aside.
- In a food processor, blend the tomatoes and bell pepper together till it becomes a smooth, liquid consistency.
- Take a wide, shallow pan or skillet and heat oil on medium.
- When oil is hot, add in the tomato-bell pepper mix and masala paste. Mix everything together till fully incorporated and allow to cook for about 5 minutes to let some of the liquid burn off.
- Add in dried fenugreek and mix well.
- Add in shrimp and gently toss into the sauce till completely coated.
- Let shrimp cook for about 15 minutes on medium heat or until no longer pink. Continue to toss lightly so everything cooks evenly, and sauce is coating all shrimp.
- Remove from heat and transfer to serving platter.
- Serve hot with Indian bread and/or rice of choice.
This dish is truly a simple plate to prepare. The masala mix keeps well in the fridge, so you can make that ahead of time and have it ready for whenever you decide to make this curry! It’s so worth it – trust me!! It’s perfect with any rice or Indian bread. And if you’re like me, I can have this in a big bowl by itself and be perfectly content!
Let me know your thoughts on this recipe by comment below or tag me with your Lasuni Shrimp pics on IG @cmspiceculture after you make it!