Indian food is something new I have been trying to make. I LOVE Indian food, but the crazy thing about Indian food is how it is not as celebrated as much as other cuisines are in America! This is just too bad, because it is so delicious and pretty simple to make. The great thing about Indian food is all of the spices that go into it make it so unique! I really feel like Indian food is one of the most diverse cuisines of the world because there are so many different recipes for each individual dish.
There are also a lot of misconceptions about Indian cuisine! I think one of the biggest misconceptions is curry and curry leaves. Curry Powder has nothing to do with Curry Leaves and to be honest Curry Powder isn’t really all that Indian. Curry Powder is simply a blend of spices typically used in making curries. Usually families have their own spice blends that they add to their curries. Curry Leaves are not in Curry Powder. To get Curry Leaves for this recipe, you will most likely have to go to and Indian Grocery Store or Bazaar. This recipe is so worth it though! I hope you love it!
This dish is such a great warm hearty dish. I hope you love it!
1 lb Jumbo Shrimp, peeled and deveined
3 tbsp olive oil
2 tsp mustard seeds
1/2 tsp fenugreek seeds (optional)
1 cup of yellow onion, diced
3 tomatoes, diced
2 ounces of green chilies
1 tbsp of red Thai Chili garlic sauce
15 curry leaves
1 tbsp ground ginger
4 cloves of garlic, minced
1 tsp tumeric
2 tbsp of tamarind, optional (adds a sweetness to the sauce)
1/2 cup cilantro, finely chopped
1/2 cup water
Almond Flour Naan:
3 cups of Mozzarella Cheese
2 tbsp full-fat greek yogurt
2 large eggs
1 1/2 cups almond flour
1 tbsp baking powder
2 tbsp butter
1 tsp garlic powder
1 tbsp fresh green onion, diced
Preheat the oven to 375º. Line a baking sheet with parchment paper.
In a large bowl, combine mozzarella cheese and full-fat greek yogurt. Heat in the microwave until melted together (about 2 minutes; stop and stir every 30 seconds).
Then, add eggs, almond flour, and baking soda to the mixture and knead with your hands (be careful it can be hot).
Form the mixture into 6 dough balls and flatten out on your lined cookie sheet. Cook in the oven for 15-18 minutes.
Melt butter, garlic powder, and green onion in a microwave safe bowl and brush over the top of the naan breads halfway through baking.
Meanwhile, in a large skillet, add oil and heat over medium high heat. Add in mustard seeds and fenugreek seeds and allow to toast and crackle for about one minute. Don’t let them burn.
Dice one small yellow onion, three tomatoes, and mince four garlic cloves and add them to the pan. Allow to simmer for five minutes until the onions begin to look transparent.
Then, add in green chilies and thai chili garlic sauce. Continue to sauté for one more minute. Add in half the curry leaves and cook for one more minute until the curry leaves are wilted into the sauce.
Then, add in ground ginger, turmeric, tamarind, and water. Allow to cook down for five more minutes.
Lastly, add in the rest of the curry leaves and cilantro and cook for one more minute. Add in the shrimp and cover for five minutes.
Remove the sauce from the heat, serve the sauce in a bowl with the homemade naan while hot.
Spicy Malabar Shrimp with Almond Flour Naan
Amount Per Serving:
% Daily Value*
Total Fat44.5 g
Saturated Fat 17 g
Trans Fat 0 g
Total Carbohydrate36.4 g
Dietary Fiber 7.9 g
Sugars 15.7 g
Vitamin A 106%
Vitamin C 74.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.