Bamboo Shoot Curry With Prawns Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook until fragrant.
• STEP 4.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 5.Add the bamboo shoots and cook for a few minutes.
• STEP 6.Add the prawns and cook until they turn pink and are cooked through.
• STEP 7.Add tamarind pulp, salt, and water. Simmer for 5-7 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• If using fresh bamboo shoots, boil them in water with a pinch of salt before adding to the curry.
• Adjust the spice level according to your preference by adding more or less chili powder.
• You can also add coconut milk for a creamier curry.

Storage and Serving

• Store any leftover curry in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Garnish with a squeeze of lemon juice for an extra tangy flavor.