South Indian Shrimp Curry

"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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
50mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • 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.
  • Serve.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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