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RED SORREL WITH DRY SHRIMP CURRY

RED SORREL DRY SHRIMP CURRY




Dry shrimps are used in country food and it enhances the taste of the curry. Different styles of Curry can be prepared with dry shrimps but red sorrel leaves with dry shrimp curry is desi food or country food. It can be stored for two days and the second day this curry will be so yummy and tasty because of the red sorrel. Especially in south India, most people prepare this recipe. It is very easy and the time of preparation is also low. There is a rich source of iron in red sorrel, low cholesterol in dry shrimps.

Let's start to prepare the curry:

INGREDIENTS:
  • Red sorrel leaves - 3 bundles
  • Dry shrimps - 100 gms
  • Onions - 1 big size
  • Tomatoes - 2
  • Green chilies - 8 to 10 [as per your taste for spicyness]
  • Turmeric powder - 1/2 spoon
  • Oil - 3 spoons
  • Mustard - 1/2 spoon
  • Cumin seeds - 1/4 spoon
  • Garlic rebels  - 6
  • Red chilies - 2
  • Curry leaves - 2 spoons

PREPARATION:
  • Clean the red sorrel leaves with fresh water.
  • Take a cooker, add onion pieces, tomato pieces, slitted green chilies, turmeric powder, red sorrel leaves and pour a half a glass of water.
  • Cook up to 3 whistles.
  • Allow it to cool for some time and mash it with a wooden hand masher.
  • Clean dry shrimps thoroughly in water and filter the water out.
  • Keep a vessel on the stove, add 5 spoons of oil, cleaned and squeezed  dry shrimps, and roast it for 10 minutes at low flame.
  • When dry shrimps became crispy, turn off the stove.
  • Add roasted dry shrimps to the above mashed red sorrel curry.

TAMPERING:
  • Heat a small vessel and add mustard seeds, cumin seeds, garlic rebels, red chilies, and curry leaves.
  •  Add the above mixture to the mashed red sorrel curry with dry shrimps.
  • Heat the curry for 5 minutes at low flame and turn off the stove.

Red Sorrel Dry Shrimp Curry is ready to serve...



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