Authentic Beef and Shrimp Curries
I cook these curries using fresh, aromatic herbs and traditional recipes from back home. No shortcuts, just honest Northeast flavors.
My ready-to-eat shrimp curry, cooked in a flavorful gravy with fresh herbs. The shrimp are tender and absorb all the spices from the sauce.
A closer look at the shrimp curry, showing the texture of the gravy and the fresh green garnish. This is a lighter but equally authentic curry option.
About this collection
My beef and shrimp curries are cooked in small batches using Sawtooth Coriander, fresh garlic chives, and ginger. Unlike standard takeaway curries, these are light and aromatic rather than heavily oily. I prepare these fresh based on daily demand, so if you have a specific spice preference, mention it when you message me.
Finding the right balance in a daily curry is about the ingredients you use. My beef curry is made with fresh, succulent cubes of beef cooked with potatoes in a spicy red gravy. The shrimp curry features a lighter stew base, heavily infused with fresh herbs to keep the flavor profile clean and authentic to Northeast home cooking.
Why these curries are different
These dishes follow the same preparation style I use for my own kitchen. You will not find excessive oil or thick, artificial gravies here. Instead, the focus is on the freshness of the protein and the aromatic quality of the herbs. Each portion is served in a 450ml to 500ml container, making it a perfect single-person meal.
Ordering and Delivery
I operate within a 3km radius of Ejipura and Koramangala. Because I prioritize sourcing fresh seasonal produce, some ingredients like specific river fish or seasonal snails rotate based on availability. If you are looking for a complete meal, remember that rice is sold separately. Since I cook in limited, controlled batches to maintain quality, these items can sell out early in the day. Send me a message to check what is ready for delivery today.
Northeastone
I am the person behind Northeastone. I bring the real taste of Nagaland and Manipur to Bangalore by cooking the same meals I eat at home. When I am not sourcing rare vegetables, I am in the kitchen preparing these curries from scratch.
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