Raw banana and dry shrimp curry

I meant to post this raw banana and dry shrimp curry recipe a long time back, but couldn’t find the time to do so. Finally, I decided that it is now or never.

Raw banana (kelim) and dry shrimp (galmbo) curry is an all-time favorite in our house and everybody, except the youngest member, likes it. I believe it is one of those “traditional” curries that have continued to thrive in Mangalorean homes down the decades.

Here is how I make raw banana and dry shrimp curry.


1 cup grated coconut

3 – 4 dry chillies (I use a mixture of the long and short variety)

1 tablespoon coriander seeds

Half teaspoon cumin seeds

Half teaspoon mustard seeds

Quarter teaspoon fenugreek seeds

2 – 3 garlic cloves

A marble-sized ball of tamarind

Two raw bananas (the cooking variety easily available in the markets)

A fistful or two of dry shrimp (the smallest variety you can find)

Now let’s prepare raw banana and dry shrimp curry

  1.  Cut the bananas into medium-sized pieces and toss them into a pan of cold salty water.

2. Grind the coconut and the spices into a fine paste.




4. Dry roast the dry shrimp and remove the fine powder.


5. Now heat some oil in a big vessel and drop half a teaspoon of mustard seeds into it.

6. When they have stopped sputtering, drop the pieces of banana into the oil (don’t add the cold salty water).


7. Let the banana pieces fry for a few seconds and then add the ground masala.

8. Add water to get gravy of required consistency.

9. When the gravy gets hot, add the roasted dry shrimp to it.

10. Add salt to taste.

11. Bring the curry to boiling point before lowering it from the flames.


  • If you feel that oil will add to your waistline, skip the seasoning part of this recipe.
  • You can add some crushed garlic to the seasoning if you like.
  • If you feel that your curry needs more dry shrimp, simply roast some more and just add it to the curry.
  • Feel free to change the quantity of the spices according to your taste. For example, you can add more chillies if you like red hot curries.
  • Serve your raw banana and dry shrimp curry with hot rice and pickle.
  • Believe me, it’s delicious!!





Mangalorean Egg and Potato Curry

When my son’s pets (three country chickens) finally started laying eggs, there was a lot of excitement. Although initially he did not allow anybody to touch the eggs, the little boy relented when he noticed that the hens laid daily and allowed me to cook some of them. After browsing through a number of egg curry recipes, I finally decided to make the good old egg and potato curry, which turned out to be finger-licking good either because of the country chicken eggs or the roasted spice masala or both.


2 medium onions

1 large tomato

Half a cup of thick coconut milk

Half a cup of grated coconut

1 tablespoon coriander seeds

One-fourth teaspoon cumin seeds

2 – 3 pinches of fenugreek seeds

5 – 6 flakes of garlic

5 – 6 dry red chillies (I used a mixture of short and long chillies)

8 eggs

2 medium sized potatoes


How to Make the Egg Curry

  1. I boiled, peeled, and cubed the potatoes and kept them aside.

2. I sliced one of the onions and crushed the garlic flakes and kept them aside.

3. I extracted half a cup of thick coconut milk and kept it aside.

4. Then I carefully dry roast the cumin seeds, dry red chillies, fenugreek seeds, and coriander seeds. I use the word “carefully” because it has to be done carefully. If you burn the spices, you are done for.

5. Now it is time to dry roast the sliced onion and crushed garlic. You might notice in the image below that I did not bother to peel the garlic.


6. It is now time to dry roast the grated coconut.

7. If you haven’t burnt the spices, your kitchen will be full of the delicious aroma of roasting spices.

8. I allowed the spices to cool a bit and ground them to a fine paste using a little water.

9. I then chopped the other onion and the tomato.

10. I placed a large vessel on the stove and poured some coconut oil into it. When the oil got hot enough, I put in the chopped onion. I like to fry the onion till it releases that awesome aroma and that’s exactly what I did.

11. Next, it was the turn of the tomatoes. I put them in and fried them till they became soft and mushy.

12. The ground roasted spice masala went in next.

13. After you have fried the masala for a minute or two, you can add enough water to get a not-so-thick, but not-so-watery gravy.

14. When the gravy is steaming and bubbling slightly, break the eggs one by one and drop the yolks and whites into it.

15. Once the eggs are cooked, you can add the potatoes into the gravy.

16. I added the coconut milk last, a little at a time, and stirred the mixture well.

17. I added enough salt to taste, brought the gravy to a boil, and removed the vessel from the flames.



  • If you don’t like the idea of breaking the eggs into the gravy, you can use boiled eggs. Just slit the eggs a bit or prick them with a fork so that the eggs can easily absorb that delicious gravy.
  • You can experiment with the spices a bit. After all, cooking is fun only when you experiment with the various spices and herbs.
  • If you feel that adding some curry leaves to the seasoning will enhance the flavor of the curry, go ahead and add them. Some people do. Since I am just one of those who do not like the blended flavors of garlic and curry leaves, I strictly follow the “no curry leaves with garlic” policy.
  • If you don’t like potatoes, don’t add them. However, you must be aware that the combination of potatoes and eggs is made in heaven.
  • You can have this curry with anything you like—dosas, rotis, parathas, pulau, masala rice, or just plain boiled rice.


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