Prep 15 mins
Cook 35 mins
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.
- 14.79 ml vegetable oil
- 0.25 ml cumin seed
- 2.46 ml mustard seeds
- 0.25 ml fenugreek seeds or 1.23 ml ground fenugreek
- 4 garlic cloves, peeled and finely chopped
- 14.79 ml ginger, peeled and finely chopped (about 2in piece)
- 10 curry leaves (optional)
- 2 onions, peeled and chopped
- 1 lime, zest and juice
- 14.79 ml ground coriander
- 4.92 ml turmeric
- 2 red chili peppers, finely chopped (deseeded if you want less heat)
- 4 tomatoes, chopped
- 414.03 ml coconut milk
- 396.89 g large raw shrimp, peeled
- sea salt
- cilantro, leaves picked
- 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.
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.