Curry Leaves, Shrimp, and Black Mustard Curry

 

Prep Time15 minsCook Time10 minsTotal Time25 mins

The star ingredient here: fresh curry leaves. Grown from -- you guessed it -- the curry tree, these leaves can be found in most Indian grocery stores. Fry them in oil before adding the other ingredients, and their aroma of citrus + smoke will fill your home. Coupled with black mustard seeds, coconut milk, and garlic, this dish is warming, soothing and satisfying as the seasons turn.

For the Curry
 1 tbsp tomato paste
 1 tsp roasted cumin powder
 ½ tsp roasted garam masala
 ¾ tsp salt
 ¼ tsp sugar
 1 tbsp lemon juice
 3 tbsp finely chopped cilantro
 8 oz full fat coconut milk
For Cooking the Shrimp
 3 tbsp vegetable oil
 1015 fresh curry leaves
 1 tsp black mustard seeds
 34 garlic cloves, finely chopped
 1 lb wile shrimp, deveined
1

Begin by making your curry paste. In a non-reactive mixing bowl, combine first six ingredients for the curry. Give the ingredients a good stir after adding the lemon and before adding the coconut milk. Then, gently stir again until the paste has the consistency of a creamy yogurt. Fold in the cilantro.

2

Heat oil in a ceramic or stainless steel braising pan, and add your curry leaves; fry until fragrant.

3

Add black mustard seeds and garlic; continue to fry until garlic begins to brown.

4

Add shrimp, all at once, to the heat; the shrimp may sputter oil. Take care to ensure that shrimp can cook evenly. If the pan is hot enough, turn the shrimp after about 1-2 minutes cooking time.

5

Add the curry paste, cover, and keep stove on medium-high heat for one more minute.

6

Remove from heat and/or allow to simmer gently, being mindful not to overcook the shrimp.

Ingredients

For the Curry
 1 tbsp tomato paste
 1 tsp roasted cumin powder
 ½ tsp roasted garam masala
 ¾ tsp salt
 ¼ tsp sugar
 1 tbsp lemon juice
 3 tbsp finely chopped cilantro
 8 oz full fat coconut milk
For Cooking the Shrimp
 3 tbsp vegetable oil
 1015 fresh curry leaves
 1 tsp black mustard seeds
 34 garlic cloves, finely chopped
 1 lb wile shrimp, deveined

Directions

1

Begin by making your curry paste. In a non-reactive mixing bowl, combine first six ingredients for the curry. Give the ingredients a good stir after adding the lemon and before adding the coconut milk. Then, gently stir again until the paste has the consistency of a creamy yogurt. Fold in the cilantro.

2

Heat oil in a ceramic or stainless steel braising pan, and add your curry leaves; fry until fragrant.

3

Add black mustard seeds and garlic; continue to fry until garlic begins to brown.

4

Add shrimp, all at once, to the heat; the shrimp may sputter oil. Take care to ensure that shrimp can cook evenly. If the pan is hot enough, turn the shrimp after about 1-2 minutes cooking time.

5

Add the curry paste, cover, and keep stove on medium-high heat for one more minute.

6

Remove from heat and/or allow to simmer gently, being mindful not to overcook the shrimp.

Curry Leaves, Shrimp, and Black Mustard Curry
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