Curry Leaves, Shrimp, and Black Mustard Curry

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.

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.

Prep Time15 minsCook Time10 minsTotal Time25 mins

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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