Ingredients
- 5 cloves garlic
- One 3-inch long piece fresh ginger, peeled
- 2 tablespoons vegetable oil
- 1/4 heaping teaspoon whole cloves
- 10 cardamom pods
- 8 whole allspice
- 1 cinnamon stick, broken in half
- 1 bay leaf
- 1 medium yellow onion, sliced
- 2 teaspoons curry powder
- 1/2 jalapeno, or more to taste
- 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
- 3/4 cup coconut milk
- 2 cups water
- 2 1/2 teaspoons kosher salt
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon freshly squeezed lime juice
- Serving suggestion: Basmati Rice
Directions
In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By stacymhafner_11...
Seatte, WA
on January 19, 2012
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This was absolutely delicious. I toasted all of the whole spices in a DRY pot, then ground all except the cinnamon stick and bay leaf. I added this spice mix in after the onion cooked for a couple minutes. Only other changes were the suggested changes of entire can of the diced tomatoes and an entire can of coconut milk - I also used light coconut milk, and only enough water to keep the spices from burning during the initial cooking process, about 1/2 c. I also salted to taste. The finished product is absolutely gorgeous and I can't believe how easy it was. Just prep everything ahead and you'll have this dish finished almost as fast as the rice can cook.
By The Petite Gourmet
Portland, OR
on September 08, 2011
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One of my favorite curries EVER! And I'm from India, so it takes a lot for me to say that! I agree with the others, it's a bit too much water - the idea of substituting the water with extra tomatoes and coconut milk is a great one. In terms of the whole spices...as an Indian, I can tell you that it's completely traditional. Food is rustic and wholesome in the south and southeast Asian countries, so not a whole lot of fuss goes into presentation. You could try to fish them out or strain the curry, but that seems rather time-consuming and silly to me. My advice is to just always warn your dinner guests - I make sure that everyone knows that if they feel something hard, spit it out. I've never had any complaints!
By Sarrita
Hilllboro Beach
on August 29, 2011
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This is my favorite shrimp curry recipe in the world.. The spices go so well together & the dish bursts with flavors.. The key is to try & get a hold of all the required spices and follow the cooking instructions and timing. The only parts I modify is the amount of water, as I prefer it less watery, as well as the amount if salt. Otherwise, perfect recipe!
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