Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Serve this recipe over Basmati rice Suggested wine: Sauvignon Blanc.

Ingredients Nutrition


  1. Sauté chopped celery, onion, peppers and garlic in butter in a large skillet.
  2. Remove to large pot or deep casserole and add one large can of tomato puree.
  3. Simmer until the ingredients are tender.
  4. Add curry and drop shrimp into mixture.
  5. Simmer on very low heat for a few minutes.
  6. Add all other ingredients and cook for about 20-30 minutes until thoroughly blended and well heated.
Most Helpful

An excellent curry dish! I halved this recipe for just 2 of us & made 1 substantial chg, but was otherwise faithful to the recipe. We are not fond of tomato-based curry dishes, so I subbed coconut milk for the tomato sauce. I used pre-cooked Icelandic baby shrimp & added them for the last few min of cooking time b4 serving over rice. Thx for sharing this recipe w/us.

twissis October 02, 2006

I halved the recipe and used an anaheim pepper and uncooked shrimp instead. This is probably the best curry recipe I've tried so far. Thank you so much.

mrchefmag September 26, 2006