2000s Recipes + Menus
Indian Shrimp Curry
Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
- Active time:45 min
- Start to finish:45 min
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- 6 to 8 fresh serrano chiles (2 oz total)
- 20 fresh curry leaves (optional)
- 5 garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled ginger
- 2 tablespoons vegetable oil
- 1 teaspoon whole mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 medium onion, chopped
- 1 lb tomatoes, chopped
- 2 1/2 oz finely grated fresh or dried unsweetened coconut (1 cup)
- 2 lb large shrimp in shell, peeled and deveined
Serve with:white rice
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
Reduce heat to medium and add spices, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.