Recipe by English_Rose
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
Top Review by PaulaG
The most time consuming part of this recipe is the prep work but it is well worth it. The end result is a highly seasoned dish that is very attractive to serve. I used canned diced cut tomatoes that were drained and red pepper flakes as I didn't have fresh chili on hand. I topped off the curry with saffron rice and sliced green onions.
- 1 tablespoon vegetable oil
- 1 pinch cumin seed
- 1⁄2 teaspoon mustard seeds
- 1 pinch fenugreek seeds or 1⁄4 teaspoon ground fenugreek
- 4 garlic cloves, peeled and finely chopped
- 1 tablespoon ginger, peeled and finely chopped (about 2in piece)
- 10 curry leaves (optional)
- 2 onions, peeled and chopped
- 1 lime, zest and juice
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 2 red chili peppers, finely chopped (deseeded if you want less heat)
- 4 tomatoes, chopped
- 1 3⁄4 cups coconut milk
- 14 ounces large raw shrimp, peeled
- sea salt
- cilantro, leaves picked
Directions See How It's Made
- Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- Cook gently for 10-15 mins or until the onions turn soft and golden.
- Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.