Recipe courtesy of Graham Kerr

Garnalen au Curry

A specialty of the Hotel Excelsior, Amsterdam
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  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 4 servings
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1 1/2 cups long grain rice, rinsed

Freshly ground salt, to taste

8 cups cold water

Clarified butter

1 medium onion, sliced thinly

4 teaspoons hot curry powder

14 ounces fresh or frozen tiny shrimp, uncooked

1/8 cup brandy

1/8 cup dry sherry

1/2 cup plus 1 tablespoon whipping cream

2 teaspoons Worcestershire sauce

3 tablespoons piccalilly

5 cocktail gherkins, diced

1 red bell pepper, half sliced thinly, half finely diced

1 green bell pepper, half sliced thinly, half finely diced

4 tablespoons mayonnaise

Freshly ground pepper, to taste


  1. Bring water and a pinch of salt to boil. Add rice and cook for 10 minutes. 
  2. Meanwhile, heat butter in medium pan and add onion, cooking slowly until transparent but not brown. Stir in 3 teaspoons curry powder, then add shrimp and cook over low heat for 5 minutes. Pour in brandy and flame. Repeat with sherry. Stir in 1/2 cup whipping cream and blend. Stir in 1 teaspoon Worcestershire sauce and simmer for 5 minutes, until ready to serve. 
  3. After rice has cooked for 10 minutes, drain it into a sieve. Place sieve over a pot of shallow hot water, on stove, cover, and steam rice for 8 minutes. Spoon rice into large mixing bowl and mix in piccalilly, gherkins, diced peppers, mayonnaise, and 1 tablespoon whipping cream. Add 1 teaspoon curry powder and 1 teaspoon Worcestershire. Season with salt and pepper. 
  4. Serve curry shrimp in center of platter, surrounded by rice. Decorate with bell peppers.