Shrimp Curry

Name: Shrimp Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1½ lbs (700 g) jumbo shrimp, shelled, cleaned and deveined; 1 tablespoon ground chili; 2 tablespoons fish curry powder; ½ teaspoon ground turmeric; 1 in (2½ cm) fresh ginger, peeled and cut into strips; 2 cloves garlic, pounded; 3 tablespoons oil; ½ teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 onion, thinly sliced; 2 sprigs curry leaves; 1 cup (250 ml) thick coconut milk; 2 small cucumbers, deseeded and cubed; 2 green finger-length chilies, cut into lengths; 1 tablespoon white vinegar or lime juice; 1 tablespoon white vinegar or lime juice; Salt to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

1½ lbs (700 g) jumbo shrimp, shelled, cleaned and deveined
1 tablespoon ground

Asia
Fish course
Gluten-free
Pescatarian

Method

In a bowl, combine the shrimp, chili, curry and turmeric powders, ginger and garlic. Set aside for 5 minutes to marinate.
Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden brown, about 4 minutes. Add the shrimp and stir