My Favorite Curried Shrimp Dish

This shrimp curry builds its spice blend from scratch, and the difference is enormous. Dried chiles, cumin seeds, coriander seeds, a cinnamon stick, whole cloves, and cardamom pods get dry-roasted in a skillet until fragrant, then ground into a fresh powder. That homemade spice paste is the soul of the dish.

Onion, ginger, garlic, and turmeric saute until crisp-tender, then coconut milk and sliced poblano peppers simmer together to build a creamy, mildly spicy base. Diced tomatoes and shrimp go in last and cook for just 3 minutes. The shrimp should curl and turn pink but still be tender, not rubbery.

A squeeze of lemon juice right before serving brightens the rich coconut sauce and sharpens all those warm spices.

Chef Tips

• Dry-roast the whole spices over medium heat, shaking the pan constantly. They go from fragrant to burnt in seconds, and burnt spices taste acrid.
• Grind the toasted spices while still warm. They’re more brittle and grind finer when hot.
• Add the shrimp at the very end and don’t overcook. Three minutes is enough for most sizes.
• Use full-fat coconut milk for the richest, creamiest sauce.

Variations

• Swap shrimp for cubed firm fish like halibut or mahi-mahi.
• Add a handful of fresh curry leaves with the onion for a South Indian twist.
• Serve over steamed basmati rice with a sprinkle of fresh cilantro.