How to Make a Spicy Indian Shrimp CurryIs it just me or does the cold weather lead to cravings for spicy and flavourful food?
I can't make enough curries these days and when I had some cocktail shrimp leftover in my freezer from the holidays, I thought it was a great opportunity to do a little kitchen experiment.
This curry turned out delicious and I'm so excited to share this with all of you so you can try it at home. Serve it up with some basmati rice and a small salad and it's a quick meal that packs all the rich flavour and some subtle heat.
Bombay Shrimp CurryServes 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients2 tbsp canola oil
1 lb peeled, deveined shrimp
1 onion, chopped
4 cloves of garlic, minced
1 inch ginger, minced
1 green chili (optional), chopped
1 large tomato, chopped
3 tbsp tomato paste or tomato sauce
1/2 tsp cumin seeds
1/2 black caradom, crushed
3 fenugreek seeds
1 tsp Bombay Biryani Masala by MDH
1/2 tsp of red chili pepper
1/2 tsp ground cumin
1/2 tsp of corriander seeds
1/2 tsp of turmeric powder
1 tsp salt
20 fresh curry leaves
1 potato, peeled, chopped and boiled
garnish with cilantro, and slices of ginger
1) Heat oil on medium heat in a large skillet or pot and add cumin, cloves, black cardamom and fenugreek seeds
2) Add the onion and green chili. Allow the onion to brown then turn the heat to a low heat.
3) Add the garlic and ginger and allow them to cook out before adding the rest of the spices.
4) Allow the spices to cook a little (for a few minutes) before adding the chopped tomato.
5) Once the tomato is soft, add the tomato sauce or paste. Once the paste cooks out and dries a bit, add about 1/2 cup of water and let the mixture simmer for about 10 minutes.
6) Add half of the chopped and cooked potato to the curry. Using a fork, mash the second half of the potato before adding it also. (This will thicken your curry nicely)
7) Add the shrimp and curry leaves, using a spoon to incorporate them into the curry. Let the curry simmer for about 10 minutes.
8) Add cilantro and ginger slices to garnish.
Serve it upThis curry was perfectly flavourful and exactly the hit of spice I was looking for. I can't wait to make it again and I'm sure you'll love it too. If you want to make a milder version, omit the green chili and red chili powder. Personally, I made this for the heat!
Next time, I'd recommend making this curry with raw shrimp (tails off), but as I was trying to work with what I had in my freezer, I went with cooked shrimp and left the tail on for the aesthetics (I knew I'd be photographing this for the blog).
If you decide to work with raw shrimp, I'd suggest letting it marinate in the Bombay spice mix and a little oil with lemon juice for about 20 minutes before making the curry. If you're working with cooked shrimp, add the shrimp at the end to avoid overcooking.