Mushroom and shrimp curry

I usually make a vegetarian (no shrimp) version of this recipe and you can too but I'll never regret adding shrimp to it. Today was a busy day and I did not want to make mushrooms (only vegetable (?) I happened to have in my refrigerator) and shrimp curry separately. Hence comes, Mushroom and shrimp curry.

Out of all the different varieties of mushrooms that you can get at the supermarket, I tend to always go for oyster mushrooms. Their name comes from their white shell-like appearance and not from the taste. These mushrooms are very tender and have a delicious sweet taste. Also, they cook super quick! So does shrimp! Isn't this a great idea for a weeknight dinner?

I buy frozen and fresh shrimp, whichever is available. But, when I buy frozen, I make sure I buy RAW, clean and deveined. If you cook with cooked shrimp, most likely you will overcook it. And overcooked shrimp is hard, chewy and rubbery- not good! If you are buying fresh shrimp, it is very important to clean the shrimp properly. Here is a video from Epicurious to help you with proper cleaning of shrimp :

With cleaned and deveined shrimp in hand, lets get to the recipe.

Ingredients:

1 lb shrimp (peeled and deveined)

8 oz pack of oyster mushrooms. I chop them randomly shaped but equal in size.

1 medium onion chopped (Size similar to the shrimp you are using)

1 medium russet potato chopped (Size similar to the shrimp you are using)

1 tomato chopped 

2 tsp turmeric powder

2 tbsp fresh ginger paste

2 green chilies

1 tsp red chili powder (optional)

1 tbsp fresh lime juice (optional)

Roasted cumin powder (optional)

Cilantro (optional)

Salt

Oil for cooking

Method:

Heat a pan on medium high heat with vegetable/canola oil. I also added some mustard oil. While the pan heats up, marinate your clean shrimp with 1 tsp turmeric and salt.

Add the shrimp to the hot pan. Shrimp does not take long to cook. Cook on one side for about 2 min and then cook the other side for another 2. By this time, the shrimp has already turned pink. If you are worried about the shrimp not being totally cooked, don't, it will be cooked again. So, it's better to keep it little shy here. You don't want to overcook it.

Remove the shrimp from the pan with a slotted spoon and keep aside.

Add more oil to your pan if needed and add the green chilies.

Add the mushroom pieces immediately after. DO NOT ADD SALT! Salt will immediately release water preventing the mushroom from properly browning. It will not take long.

Add the potato, rest of turmeric, salt, stir and fry. Add the onions next. 

After frying the vegetables for a few minutes, add 2 tbsp of ginger paste, chili powder and stir.

When the raw smell of ginger is gone, add the tomato and stir. 

Add 1 cup of water when the tomato has softened and is incorporated nicely with everything else. Put a lid on and cook on medium heat till the potato pieces are cooked.

When the potato pieces are just done, add the shrimp, mix well. Put the lid back on and turn off the heat. The shrimp will cook in the trapped heat and the flavor will be incorporated in the gravy.

After a few minutes, add the lime juice and sprinkle roasted cumin powder on top (optional). Add some cilantro for flavor and color.

Serve hot with rice or roti.