Polenta with Shrimp Curry Sauce

This is southern inspiration combined with indian inspiration. An amazing combination. I have made the shrimp curry easy here, just to encourage everyone to try it. And I hope you guys do.



  • 1/2 cup cornmeal
  • 2 cups water
  • 1 tablespoon oil
  • 1/4 teaspoon salt


  1. Bring water to boil in a deep pan.
  2. Add oil and salt.
  3. Then stir in cornmeal little at a time.
  4. Let it cook on simmer for 10 minutes, stir it occasionally.

Shrimp Curry: 


  • 8 medium size shrimps (31-40 per pound)
  • 1 yellow onion, finely chopped, divided
  • 4 cloves garlic, crushed
  • 1 cup okra, cut into pieces
  • 2 tea spoon garam masala/ curry powder
  • 2 table spoon oil, divided
  • Salt
  • 1 1/2 cup of water divided


  1. Heat 2 spoons of oil in a pan, add half of onion and garlic to it. Keep turning it, till it gets transparent and starts browning.
  2. Add garam masala to it. Keep turning for a while then keep it aside to cool for a while. Put it in blender, along with 1/2 cup of water and blend to make a paste.
  3. Heat rest of the oil in a clean pan. Add rest of the onion and then okra. Keep turning both till both are crispy.
  4. Follow with the onion garlic paste. Mix it briefly.
  5. Add a cup of water and let it boil for a while then add shrimps.
  6. Take it off once the shrimps turn opaque.
  7. Shrimps get chewy if left in the curry for a long time. So serve immediately on polenta.


This combination goes extremely well with fried catfish. 



Questions, comments, complements?

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