Spicy Shrimp and Potatoes

Spicy Shrimp and Potatoes
Spicy Shrimp and Potatoes

Shrimp and Potatoes  masala

As a  little girl I loved potatoes  (and I still do!) so this was  a recipe  my mom  had created  so as to cater to everyone’s tastes in the family  – ‘potatoes’ for me , ‘shrimp’ that my sisters would die for and  ‘hot and spicy’ for my dad. This dish is easy to make on short notice (like when you have unplanned guests) and goes very well with simple daal and rice.

1 lb peeled raw medium size shrimp (fresh or frozen)
1 tbsp coconut oil (or olive oil)
1 tsp mustard seeds
1 medium size  red  onion – chopped fine
1 medium size  ripe tomato
1 tsp fresh ginger –chopped  finely
1 tsp fresh garlic – chopped  finely
2 fresh green chillies –slit  length-wise
fresh curry leaves – a sprig (3 or 4 leaves)
1 small potato- peeled and cut into small 1/2 inch cubes
1  tsp salt
½ tsp red chilli powder (use 1/4 tsp if you would like it mild)
¼ tsp or a pinch of turmeric powder
1 tsp coriander powder
1/2 cup of water
½ tsp garam masala  powder
¼ tsp fennel powder(optional)
fresh cilantro leaves for garnish (optional)


De-vein the shrimp and wash it well in cold water and dab it dry.

Heat a  kadai or a  wok style pan  and add  the oil .

When the oil gets hot (about 2 minutes), add mustard seeds.

As the mustard seeds start to splutter, add the red onions and sauté them in high heat continuously stirring them in the pan  so as not to burn them.

As the onions turn soft and golden brown, add the minced garlic, ginger, green chillies and the curry leaves.

Turn heat to medium  and stir for a bout a minute.

Now add the chopped tomatoes and  salt and continue to stir until the tomatoes turn soft (about 3 to 4 mins)

Next add the red chilli powder, the  turmeric powder, the coriander powder and the garam masala powder. Stir  continually  and add a  spoonful of water so that these spices don’t burn.  Stir for about 30 seconds  till  the spices get roasted well.

Now add the potatoes and cover and cook for about 2-3 minutes till the potatoes are about half-cooked. Then add the shrimp and  again stir well so that shrimp get nicely coated with all the spices. Cover with a lid and cook for about 5 minutes.

Now open the lid and add the 1/2 cup of water and  again cover and cook for about 2-3 minutes till the potatoes are cooked.

Finally, add  the fennel powder and garam masala (if adding) and stir and turn the heat off. Garnish with  fresh and finely chopped cilantro leaves.

Serve hot with plain rice and daal.


Adding garam masala to this dish makes it extra hot and spicy. And fennel powder gives it an additional burst of flavor.

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