Shrimp Curry X
Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.
YIELD
5 servingsPREP
25 minCOOK
15 minREADY
40 minThis shrimp curry earns its keep by building the spice blend from scratch. Whole cumin, coriander, mustard seeds, black peppercorns, dried chile, and turmeric get ground together right before cooking, which is the single biggest reason this tastes worlds better than anything made with a jarred curry powder.
Blooming those freshly ground spices in hot oil with onion, garlic, and ginger is what releases their perfume. You’ll smell the difference almost immediately. A quick hit with tomato and water simmers into a bright, rust-red gravy before the shrimp even go in.
Shrimp cook fast, five minutes covered on the lowest heat is plenty. They go opaque and firm right before they would start tasting rubbery. A finishing splash of fresh lime juice off the heat is the brightener that ties the whole dish together.
Pro Tips
- Grind spices in a dedicated coffee grinder. Don’t use the one you use for coffee beans unless you want cumin-scented espresso.
- Toast the whole spices in a dry pan for 30 seconds before grinding for even deeper flavor.
- Use large (21/25 count) shrimp so they stay plump and juicy through the simmer.
- Serve with basmati rice and a spoonful of mango chutney to cool the heat.
Variations
- Stir in a half cup of coconut milk at the end for a richer, South Indian Kerala-style gravy.
- Add a handful of torn curry leaves with the aromatics for an authentic kick.
- Swap shrimp for firm white fish or chunks of paneer for a vegetarian spin.
Ingredients
Directions
Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized.
You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices. Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger.
Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown.
Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat.
Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated.
Add the shrimp and stir to combine them with the vegetable and spice mixture.
Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink.
Do not overcook.
Remove the pan from the heat and add the lime juice.
This dish is traditionally served with mango chutney and boiled rice.
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