Sheenga Chat
Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.
Ingredients
Makes 4 servings
Step 1
1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
Step 2
2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
Step 3
3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
Leave a Review
Reviews (35)
Back to TopThis is a family favorite. I triple the curry powder, Garam Masala and coconut milk. We also like spinach if we don't have watercress. Quick and easy!
Anonymous
Houston, TX
7/1/2020
This was great. I'd advise using the kari leaves if at all possible they impart a subtly nutty but piquant flavor that deepens the dish. (You can get them fresh at Patel Brothers in Jackson Heights, N.Y. and probably at other Patel Brothers stores around the country and I would imagine that Kalustyan's in Manhattan has them, too.) Overall, I made few modifications, but for the fact of using 1 1/4 pounds of medium shrimp (which were all I had) while keeping all the other measurements the same; using vindaloo curry powder for the curry called for (vindaloo was all I had) and adding slightly more coconut milk to compensate for the extra heat (it did not come out too hot); serving it over a bed of fresh spinach instead of watercress (which often looks worse for the wear at the market); and forgetting to add the lemon until after I had devoured it all. I am adding this to my short list of go-to shrimp recipes, alongside Vietnamese bún noodle salads, shrimp pozole and shrimp and grits.
everybodyever
Brooklyn, NY
7/17/2012
Warning The flavor really depends on what type of curry you have. Different curries really change the flavor.
dnals
5/10/2011
Good, but I didn't love it like I thought I might. Couldn't find curry leaves, even at Whole Foods - not sure how much of an impact that had. I'd give it 2 stars, but dinner guests wolfed it all down, so maybe it's just me.
thomaskurt
Seattle
9/12/2010
We love this recipe. I often substitute spinach for the watercress. Best thing about this a yummy, healthy dinner's on the table in under 30 min.
Anonymous
houston
3/25/2010
My go-to curry recipe for use with whatever protein I have... usually chicken, which is cheaper.
Moesse
Smyrna, TN
11/30/2009
Very good. Used 2 pounds of shrimp, tripled the spices, and used a full can of coconut milk. Kari leaves aren't in season, so omitted those. Served with basmati rice, and the Vietnamese style broccolini. Quite easy, for very flavorful results!
bookdiva
Oakland, CA
3/22/2009
Good. I used 2 full bags of TJ's shrimp and like other reviewers made more sauce. I didn't use the kari leaves or watercress but instead served it with baby Bok Choy, TJ's harvest grains blend, and Naan bread, which was a good recommendation by another reviewer for soaking up the sauce! This is an easy weeknight recipe that I'll make again.
Anonymous
Costa Mesa, CA
2/26/2009
This was fine for a recipe that takes 5 minutes or so to put together. It would be too much to ask for it to have any of the complexity of the real thing.
Anonymous
milwaukee, wi
1/11/2009
An instant favorite, beloved by picky kids and Indian food aficionados alike. If you can't find the kari or the watercress -- make it anyway, it's still good! And so quick -- a great weeknight meal.
HaigEK
Lovettsville, VA
11/11/2008
Unusual flavors tempt the tastebuds! I tripled the sauce, served the dish over brown rice, alongside garlic naan from Trader Joe's. We were in carb heaven, and our home smelled dreamy. Didn't have kari leaves and skipped watercress, per others' reviews.
Anonymous
Hinsdale, IL
8/14/2008
Add me to the ppl that tripled and doubled ingredients & made more of a curry than a salad ("Chat"). Substitutions & Omissions: no curry powder, no kari leaves, no tomato paste, no lemon, no watercress. And it still came out awesome ! I just want to inspire anyone out there who like me, just wanted to make it from what they already had. I used 2 tomatoes instead of the paste, which I put into the blender with the coconut milk first to make a frothy cream. Also add shrimps much later, they easily overcook and I made that mistake (still was delicious), it was a no fail! HIghly recommended.
sarahhfa
miami, fl
7/24/2008
This was delicious. We couldn't find the kari leaves, but it was still excellent. I'll make this again when and if I find the kari leaves. (Actually, I'll make it again regardless.) As other readers have suggested, we doubled everything (except the shrimp) to make it saucier. We served it over basmati rice and had some naan to sop up the sauce. We also made Indian Spiced Cauliflower and Potatoes (from this site). Wonderful meal. I can't wait to make it again.
Anonymous
Houston, Texas
3/10/2008
Scanning the recipe quickly, I misread "kari" leaves for kaffir (lime) leaves. The results were delicious .. though decidedly thai. I would strongly recommend this error but am now looking forward to trying the recipe again with the specified ingredients.
Anonymous
Ann Arbor, Michigan
1/30/2008
I tripled the spices and the paste and coconut milk. In my "practice" dish I used 1/4 C of half and half and a 1/4 C of water but did not include it in the "party" dish. Either way it is really wonderful. What a hit! I will make this again and again. Served at a New Year's party and got MANY compliments! Serve with rice if you make it saucy.
Anonymous
Derry NH
1/4/2008
