Dosakaya · Shrimp

Dried Shrimp And Dosakaya Curry – Dosakaya Endu Royilu Koora

Dried Shrimp with Dosakaya

As I was pondering on a suitable entry for the Independence Day Food Parade, conducted by Indira of Mahanandi, my hubby mentioned a recipe from his hometown in coastal Andhra Pradesh – Dried Shrimp with Dosakaya or Dosakaya Endu Royilu Koora.

Well, I made it and it was our Sunday lunch. We got dried shrimp from a Chinese food market and dosakaya (a kind of cucumber) from an Indian Store. It’s a pretty simple recipe, without a lot of aromatic ingredients, except jeera and mustard seeds. The shrimp blends well with the dosakaya and makes a delightful curry.

So, here it of my entries to our Independence Day Food Parade…


Recipe Source: My Mom-In-Law


Dried Shrimp – 2 Tablespoons
Dosakaya – 1

Onion – 1/4 of a big onion
Tomato – 1 big
Chilli Powder – 2 Teaspoons
Turmeric – a Pinch
Salt – As per taste

Oil – 1 to 2 Tablespoons

Mustard Seeds – 1 Teaspoon
Jeera – 1 Teaspoon
Urad Dal – 1 Teaspoon

Curry Leaves – 5

Coriander – 1 Tablespoon chopped

Soak dried shrimp in hot water for 30 minutes. This suppresses the odour to a very large extent. Dice the onion and tomato. Peel the dosakaya, remove the seeds if they are tough and cube. Heat oil in a pan and add mustard seeds. After they splutter, add jeera, urad dal and curry leaves and fry till light brown. Add onion and fry till light brown. Add tomato, salt and turmeric. Fry for some time. Add dried shrimp, dosakaya and chilli powder and fry for some time. Add about 3 cups of water and cook on medium heat till done. Remove from heat, garnish with coriander and serve. The amount of water will vary depending on the dosakaya.

This recipe is for seafood lovers. As all seafood, shrimp has a distinct odour and dried shrimps have a much stronger scent. So, use it at your own discretion. 🙂