Shrimp Mangalorean Curry Recipe

Shrimp Mangalorean Curry

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  • 1 tablespoon of black mustard seeds
  • 1 ½ teaspoons vegetable oil
  • 5-10 pieces of curry leaves
  • ¼ cup cilantro leaves


  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add vegetable oil and let it heat for 30 seconds.
  2. Optional, add black mustard seeds and wait for 30 seconds.
  3. Add Monkey Madness Mangalorean Curry sauce. If needed, add few tablespoons of water to make the sauce more fluid.
  4. Add shrimp and stir.
  5. Cook 10 minutes uncovered, stirring occasionally.
  6. Garnish with cilantro. Serve with rice, your favorite grain, Indian roti, or flatbread.


  1. Meanwhile, in a separate pan heat 1 1/2 teaspoons oil in a skillet over high heat until very hot.
  2. Add the mustards seeds (be careful – they’ll pop out the skillet), chiles and curry leaves.
  3. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes.
  4. Pour this mixture into the shrimp curry.
  5. Simmer for 2 minutes.
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