Shrimp Hot Curry

Best Comfort Foods to Pack On The Go – Shrimp with Hot and Sour Curry

Shrimp with Hot and Sour Curryhot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Shrimp with Hot and Sour Curry (Kloambiche Kaalvan)

HOT LUNCH RECIPE WAGON:Shrimp with Hot and Sour Curry

A kaalvan is a thin gravy-based dish made with meat, poultry, or seafood. A traditional recipe from the western state of Maharashtra, it can also be made with fish, such as pomfret or cod.

2 table ramarind pulp

1 teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon turmeric

1 teaspoon rice flour

¼ teaspoon salt

14 ounces raw jumbo shrimp, shelled and black veins removed

2 tablespoons peanut oil

4 garlic cloves, slightly crushed

A few cilantro leaves


the tamarind pulp in a small heatproof bowl pour enough boiling water to cover over, and let stand 10 minutes.  Use a wooden spoon, to press a pulp and release the seeds and fibers, then drain. Press with the back of the spoon to take out as much juice as possible.  Discard the pulp.


the cumin, ground, ,turmeric, rice, chili powder, flour, and coriander to the tamarind juice and stir to make a lumpy paste.


1 ¼ cups water to a boil.  Sprinkle the salt over the shrimp.  Heat the oil in a large wok or skillet over medium heat.  Add the shrimp and garlic and fry, stirring constantly, 1 minute, stir in the tamarind paste and continue frying, stirring, 1 minute longer


the boiling water over and simmer 3 minutes longer, stirring occasionally, or just until the shrimp turns opaque and curl.  Sprinkle with cilantro leaves. Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.


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