Creamy shrimp curry

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  • ¾ in (2 cm) ginger, sliced
  • 6 cloves garlic
  • ½ teaspoon cumin seeds
  • 3 tablespoons mustard or vegetable oil 1 bay leaf
  • 4 cloves
  • 1 small cinnamon stick
  • 4 green cardamom pods, bruised
  • 1 large onion, diced
  • 4 green finger-length chilies, deseeded and minced
  • ½ teaspoon salt
  • ½ cup (125 ml) water
  • 1 lb (500 g) fresh shrimp, peeled and deveined
  • 1 cup (250 ml) thick coconut milk
  • ½ teaspoon sugar (optional) Minced coriander leaves (cilantro)
How to Make It
  1. Place the ginger, garlic and cumin in a blender or food processor and grind to a paste.
  2. Heat the oil in a wok and stir-fry the bay leaf, cloves, cinnamon and cardamom for 1 to 2minutes until fragrant. Add the onion and stir-fry gently for 5minutes before adding the green chilies and the ginger paste. Continue stirring for another 2 minutes. Add the salt and water.
  3. Simmer uncovered for 5 minutes, then place the shrimp in the wok and simmer for another 3 minutes. Add the coconut milk and simmer gently for about 5 minutes, stirring occasionally, until the shrimp are tender. Stir in the sugar, if using, and serve sprinkled with coriander leaves.

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