Dry Spice Shrimp Curry
I have been making this shrimp dish for at least six or seven years. I remember one of my husband’s friend had come over for dinner. He and his wife are from Switzerland and were living here in the US for a few years. They loved Indian food and wanted to come over for a meal. I made this dish for the first time then and haven’t stopped since. He devoured the dish and actually finished it. Even years after that meal, he talked about it anytime we met.
I made this dish since it was very different than my usual shrimp concoctions- which tend to be more North Indian style. This one has coconut milk but also has a very interesting mix of spices. The cumin seeds, peppercorns, fenugreek seeds and the dry chilies are roasted and then ground to a powder. The mix is then cooked with the onions, ginger and garlic. The spice mix gives the dish a very earthy, almost sweet and spicy flavor. It has flavors found in dishes from Kerala– South of India.
I am fascinated by all the seafood and meat dishes in the South of India. The flavors and spices are so different than what I grew up with in the North. I am always trying to find new recipes to cook and enjoy! This is definitely one of them. It’s in my repertoire, especially when we are entertaining.
We had friends coming over and so I made this dish amongst others- it was a big hit as usual. Definitely give it a try next time you entertain…
- 1 pound jumbo shrimp, cleaned with the tails off
- 3 tablespoons extra light olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 inch piece of ginger, minced
- 10 to 12 curry leaves
- ¼ cup crushed tomatoes
- 1 cup coconut milk
- Salt
Spice Mix
- 1 teaspoon cumin seeds
- ½ teaspoon peppercorns
- ¼ teaspoon fenugreek seeds
- 2-3 dry red chilies
- ¼ cup chopped cilantro for garnish
Dry roast cumin seeds, peppercorns, fenugreek seeds and red chilies in the oven or on the stove until they are aromatic. Let cool and grind them in a spice grinder to form a powder. Keep aside.
In a large saucepan, heat the olive oil on high heat. Saute the shrimp for about 30 seconds on each side. Take out and keep aside. In the same oil add the onion, ginger and garlic. Saute on medium heat for 2-3 minutes. Add the dry spice mix and sauté for 2-3 minutes. Add the crushed tomatoes and coconut milk. Mix well and cook on medium heat for about 5 minutes. Add the shrimp and salt. Cook for another minute or so, careful not to overcook the shrimp. Garnish with fresh cilantro.
