Shrimp Kadai Stir-fry

I’m always a sucker for stir fries because as a college student, they are so easy to make. They’re the oatmeal of vegetables – you can give them any flavor you want. They’re also a healthy choice because it’s a bowl of vegetables. What’s not to love about them? I find myself making these more often that I like to admit because I rarely have much time to cook, and it’s a great way to have a flavorful meal that’s healthy too. I’m always looking for new sauces to flavor my stir fries with, and recently I tried a bombay kadai sauce.

In this stir fry, I wanted my vegetables to be:

  • Onion
  • Bell pepper
  • Carrots
  • Broccoli
  • Mushrooms
  • Green beans
  • Tomatoes


I simply heated olive oil in a sauce pan, chopped up the ingredients, and placed them in the sauce pan. I added them in the order above, and waited about 2 minutes between adding each.


While my vegetables were cooking, I decided I wanted my protein to be shrimp. I simply defrosted them, preheated the oven to 350 degrees, and put them on a pan with some olive oil, salt, and pepper. Once the oven was ready, I cooked them for about 5 minutes. You know shrimp are done when they’re pink on the outside and white on the inside.

I added the cooked shrimp to my vegetables, and then put some garlic salt, pepper, red pepper flakes, cumin, curry andĀ turmeric in the sauce pan with the vegetables and shrimp. From there, I added Sriracha and the bombay kadai so the spices and sauces could be cooked with the food.

I love Indian sauces, but this one was not my favorite. It wasn’t overly flavorful, and it made the mushrooms taste very earthy and very much like mushrooms (in an unpleasant way). I personally wouldn’t purchase this sauce again for myself, but if you prefer mild flavored Indian sauces, this is a good pick.


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