This homey shrimp and potato dry curry is one of my favorites.

Made with just a few spices, this curry is simple yet flavorful. You can make the gravy as thick or thin as you want. It pairs perfectly with some steamed white rice, and fresh lime wedges on the side! You can also try it with some begun bhaja (pan fried eggplants), daal, or airfryer begun bhorta (eggplant mash), delicious!

You can make this curry with your vegetable of choice!

I love adding green beans, cauliflower, eggplant, sheem, green peas, green tomatillos, etc. Just throw them in sometime between the potatoes and shrimp depending on how long it may take to cook through, and adjust salt accordingly.

To make things even easier,

You can choose to not marinate the shrimp or fry them first (though I do love the caramelized shrimp flavor you get from this), and just throw in the washed raw shrimp into the curry towards the end. Still delicious!

You can watch the full process in this video!

INGREDIENTS  

• 1 lb large shrimp peeled
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp salt

For the curry

• 1/4 cup mustard/vegetable oil
• 1/2 large onion sliced (about 1 cup)
• 2 cinnamon sticks
• 2 bay leaves
• 3 cloves
• 1/2 tbsp ginger paste
• 1 tbsp garlic paste
• 1 large tomato diced
• 3/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 5 medium sized potatoes cubed
• 1/2 tsp salt or to taste
• 3-7 green chilis split
• 1/4 tsp gorom mosholla/garam masala to garnish
• cilantro chopped to garnish
• lime wedges when serving
• water as needed

INSTRUCTIONS 

Wash your shrimp with heavy salt. Drain and pat dry with a paper towel. Season with red chili, turmeric, and salt.

Heat your pan on high. Once your oil is hot, add in your shrimp and fry for just 30 seconds to a minute until golden. Then take them out of the pan. Don’t overcook.

Turn the heat down to medium high, and add in your onions. Fry until light golden brown, adding in a splash of water to keep them from burning if needed.

Then add in all your whole spices (cinnamon, bay leaf, and cloves) and fry for a couple of minutes.

Add in your ginger and garlic paste. Cook for a few minutes until the raw smells are gone, adding water if needed.

Then add in your tomatoes, turmeric, and red chili powder. Fry in the oil for a few minutes.

Then add in a 1/4 cup of water, stir and let reduce until the oils come out again, fry in the oil for a couple minutes, then repeat this step 3-4 times for best flavor.

Mash the tomatoes once they get soft, then add in the potatoes, salt, and 1 1/2 cups of water

Once it comes up to a simmer, turn your heat down to medium low, and let the potatoes cook for 10-12 minutes until they’re almost soft. Taste one to check.

Then add in your shrimp, split green chili, and more water if you want your sauce thinner.

Let everything simmer and come together for 5-8 minutes until your potatoes are soft. Press one between your fingers to check.

Pick out your whole spices if you want. Garnish with a sprinkle of gorom mosholla/garam masala and some chopped cilantro, and take it off the heat.

Serve hot with white rice and lime wedges.