Shrimp & Radish Recipe- Authentic Indian Stir-Fry with Mustard Oil

Last Updated on 2 months by Neha Deshmukh

Shrimp & Radish Recipe: Authentic Indian Stir-Fry with Mustard Oil

Hey everyone! I’m so excited to share this recipe with you – it’s a real comfort food for me. This Shrimp & Radish Stir-Fry is something my grandmother used to make, and the aroma of mustard oil cooking always takes me right back to her kitchen. It’s a simple dish, but packed with flavour, and surprisingly quick to put together. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This isn’t your average shrimp stir-fry. The combination of slightly peppery radish and succulent shrimp, all brought together with the pungent kick of mustard oil and a warm spice blend, is just chef’s kiss. It’s a wonderfully balanced dish – a little spicy, a little sweet, and incredibly satisfying. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Shrimp & Radish Stir-Fry:

• 2 medium radish
• 10 jumbo shrimp
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• ?? teaspoon cumin seeds
• ?? teaspoon nigella seeds (kalonji)
• 1 bay leaf
• ?? teaspoon cumin powder
• ?? teaspoon coriander powder
• ?? teaspoon sugar
• 2 green chili, slit lengthwise
• 2 tablespoon mustard oil
• Finely chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Mustard Oil: This is key to the authentic flavour. Don’t skip it if you can help it! More on that later.
• Radish Varieties: I prefer using red radish for this recipe, as they have a nice bite. But white radish works well too, especially if you prefer a milder flavour.
• Shrimp Selection: You can use fresh or frozen shrimp. If using frozen, make sure they are fully thawed and patted dry before marinating. I usually go for jumbo shrimp – they hold their shape nicely in the stir-fry.
• Spice Blend: The combination of cumin, coriander, and chili powder is classic Indian flavour. Feel free to adjust the chili powder to your spice preference.

Mustard Oil: The Key to Authentic Flavor

Okay, let’s address the elephant in the room – mustard oil! It has a very distinct, pungent aroma that some people find strong. But trust me, when cooked, it transforms into something magical. It adds a depth of flavour that no other oil can replicate. Heat it gently until it smokes slightly – that’s how you know it’s ready.

Radish Varieties: Choosing the Best for This Dish

While red radish is my go-to, don’t be afraid to experiment. Daikon radish (white radish) offers a milder, slightly sweeter flavour. Black radish is quite pungent, so use it sparingly if you’re not used to strong flavours.

Shrimp Selection: Fresh vs. Frozen

Both fresh and frozen shrimp work beautifully in this recipe. If you’re using frozen, ensure they’re completely thawed and patted dry with paper towels. This helps them get a nice sear in the pan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the radish and slice it into matchsticks. Place them in a bowl, sprinkle with 1 teaspoon of salt, and let it sit for about 30 minutes. This helps draw out some of the moisture and makes them a little less bitter.
2. While the radish is resting, clean the shrimp and slice them in half lengthwise. Marinate them with ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon chili powder for about 10 minutes.
3. Now, heat the mustard oil in a pan over medium heat. Let it smoke slightly – this is important! Add the marinated shrimp and fry for about 2 minutes, until they turn pink and opaque. Remove them from the pan and set aside.
4. In the same pan, add ½ teaspoon cumin seeds, ½ teaspoon nigella seeds, and the bay leaf. Sauté for a few seconds until fragrant.
5. Squeeze out any excess water from the radish and add it to the pan. Sauté for about 2 minutes, until it starts to soften.
6. Add about ½ cup of water, cover the pan, and simmer until the radish is tender – about 5-7 minutes.
7. In a small bowl, mix together 1 teaspoon cumin powder, 1 teaspoon coriander powder, and ½ teaspoon chili powder with a splash of water to form a paste. Add this paste to the pan and cook for another 5 minutes, stirring occasionally.
8. Return the fried shrimp to the pan. Add 1 teaspoon sugar and the slit green chilies. Adjust the salt to taste. Cook for another 2-3 minutes, until everything is well combined and heated through.
9. Finally, garnish with freshly chopped cilantro and serve warm with rice or roti.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Stir-Fry Texture: Don’t overcrowd the pan! Work in batches if necessary to ensure the shrimp and radish get a good sear.
• Balancing the Spice Level: Start with a smaller amount of chili powder and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!
• Working with Mustard Oil: Be careful when heating mustard oil – it can get very hot. Don’t overheat it to the point of burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the shrimp for paneer (Indian cheese) or tofu. Marinate the paneer/tofu in the same spices as the shrimp.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: For a milder dish, reduce or omit the chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother, who’s Bengali, adds a tiny bit of panch phoron (a five-spice blend) to the oil for an extra layer of flavour. It’s delicious!

Serving Suggestions

This Shrimp & Radish Stir-Fry is fantastic served with:

• Steamed rice (basmati is my favourite!)
• Warm roti or naan
• A side of cooling yogurt raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

What type of radish is best for this shrimp stir-fry?

Red radish is my preference, but white radish (daikon) works well too.

Can I use a different oil if I don’t have mustard oil?

While mustard oil is ideal, you can use vegetable oil or canola oil as a substitute. However, the flavour won’t be quite the same.

How can I adjust the spice level of this dish?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Can this dish be made ahead of time?

You can prep the ingredients (chop the radish, marinate the shrimp) ahead of time. But it’s best to cook the stir-fry just before serving for the best texture.

What is the best way to devein shrimp for this recipe?

Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!