The best Indian shrimp curry

I will admit this looks is a little fiddly but cooking a curry form scratch is extremely satisfying and mind-bendingly good to eat.

Some steps like grinding spices can be simplified and i have included these shortcuts in brackets.

pour yourself a drink and put some music on -- you will enjoy making this!

Ingredients: Wild Argentina red shrimps, thumb sized root ginger, thumbs sized root turmeric (use a tsp of powder if you don't have fresh), 4 garlic cloves, 2 red onions, curry leaves (optional), 1tbsp Tomato puree, 1tbsp Tamarind puree (or juice of one lime), 1 red chilli, 1 tin of coconut milk. A pinch of salt. Spice mix 2 tsp cumin seeds, 2 tsp Coriander seeds, 1 tsp, fennel seeds, 1 tsp green cardamon pods. (or just use 2 tsps of a good curry powder)

 

 

Its best to prep all your ingredients first before cooking anything 

 

- Start my finely slicing your onions and dicing a red chilli.

-Then grate your ginger, turmeric and garlic into a paste ( a shortcut here would be to put onions, garlic, tumeric ginger and chilli in a blender and whizz to a paste) 

- Grind your spice mix into a powder and remove any cardamon husks. 

Now you are ready to cook:

- In a sauce pan or wok add a few glugs of veg oil. Add curry leaves, a few fennel seeds and a star anise to flavour the oil - careful the curry leaves will spit! (skip this step as a shortcut)

- Add onions to the oil and gently fry until they begin to soften

- Then add your garlic, ginger, tumeric paste. Mix well with the onions and continue to simmer.

- Then add your spice mix (or 2 tsps of curry powder for shortcut), tomato puree ans tamarind puree.  

- Mix well leave the whole lot to simmer for 5 mins or so

- Add a bit of water if its beginning to dry out, add your shrimps and mix through

- This is a great curry as it is now but if you like a coconut element add a tin of coconut milk.

- Simmer until prawns are done - 5 mins max (OR add frozen prawns and cook for longer)

 - Serve with basmati rice and garnish with sliced red chilli, crispy onions and coriander leaves

-Enjoy!