This dish is actually a family favorite. It’s simple, versatile, effortless and a perfect dish for entertaining. I often make this recipe using shrimp or prawns but feel free to try this dish with your favorite seafood (scallops, any shellfish or firm fish will work). You can also make the dish completely vegetarian by using your favorite vegetables or paneer (or any combination) if you prefer. The basic recipe is more or less the same, just note that the cooking times may vary accordingly.
EASY PEASY EVERDAY SHRIMP CURRY
1 lb shrimp (peeled, de-veined, tail-on)
3 large garlic cloves, rough chopped
1½” piece of ginger, peeled & rough chopped
2 large tomatoes, chopped
5-6 fresh curry leaves
½ tsp crushed red pepper flakes, to taste
½ tsp turmeric (haldi)
½ tsp ground cumin powder
1 tsp ground coriander powder
¼ tsp smoked Spanish paprika
salt & pepper, to taste
1 tbsp tomato paste
juice of ½ lemon (or lime)
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
In a large deep skillet or wok on medium heat, add the oil. When hot, add the garlic along with the ginger & crushed red pepper flakes. Stir for a just a minute or so and then add the spices (turmeric, ground cumin powder, ground coriander powder, paprika, salt & pepper). Let the spices cook for a few minutes and then add the tomato paste. Stir for another minute or two and then add the tomatoes (along with any of their juices). Stir well to combine and let cook until the tomatoes have broken down and softened completely. This may take up to 10-12 minutes. If the tomatoes look a bit dry, just add a little water as needed. Now remove the skillet or wok from the heat and allow the tomato mixture to cool. Then using a blender or food processor, puree the mixture to your desired consistency & return to the pan. Next add the curry leaves along with the shrimp - cover, reduce the heat to low and let the shrimp poach gently in the curry until fully cooked. Do not overcook the shrimp. Lastly, add the lemon juice and garnish with freshly chopped cilantro leaves. Serve with hot chapatis & fragrant Basmati rice.
Alternatively, you could grill or broil the shrimp and then add it to the curry just before serving.
Preheat the oven to 400 deg F. After the tomatoes have been pureed – pour the mixture into a baking dish along with the shrimp and bake for 8-10 minutes or until the shrimp are fully cooked.