Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining.

Ingredients Nutrition

Directions

  1. Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
  2. Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
  3. Add tomato pulp, vinegar, sugar and chicken stock stirring well.
  4. Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
  5. Add coconut milk and adjust seasoning to taste.
  6. Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.
Most Helpful

This was awesome! I didn't have 3.5 pounds of shrimp so I used some broccoli and zucchini in it also. I am definitely making this again, probably this week.

Katjconsult February 12, 2011

This was wonderful! I had to leave out the anise & cardamom pod as they were nowhere to be found at my local grocery. I was surprised at how mild it was, but I am a curry fanatic so perhaps I'm immune? The mildness DID NOT detract at all from the overall taste and the ginger gave it a perfect extra POP!

MiaSumitra March 30, 2009

I have made this prawn curry twice now and I wanted to say thank you for sharing such an "incredible" dish!! 5 thumbs up !! I have since used this base recipe in making lamb curry ... just fry up the lamb pieces first and follow the recipe to a tee. A sure 5 star winner recipe that will be shared on New Years Eve

Iluv2cook59 November 27, 2006