Shrimp Curry

Name: Shrimp Curry (Kari ‘l-Roubyan)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 1 lb (450 g) medium-size shrimp, cleaned and deveined, or precooked shrimp; 1 medium onion, coarsely chopped; 1 teaspoon curry powder; ¼ teaspoon whole mustard seeds, optional; ¼ teaspoon whole aniseed, or fennel seeds; ¼ teaspoon black pepper; ½ teaspoon crushed coriander seeds; 1 bay leaf; ¼ cup (1½ oz/45 g) coarsely chopped fresh pepper, sweet or hot; ½ teaspoon cumin; ½ to 1 teaspoon chili powder, or to taste; 1 teaspoon salt; 3 medium potatoes (about 12 oz/340 g), peeled and cut into 1 in/2.5 cm cubes; 2 cloves garlic, grated or thinly sliced; 2 tablespoons oil; 1 teaspoon tamarind concentrate; or 1 teaspoon prepared noomi Basra; ½ teaspoon ginger; 2 tablespoons flour; 2 cups (475 ml) hot water

Kari ‘l-Roubyan

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This is the Basrawi (from Basra) version of cooking shrimp, the curried way. Basra, being the only port city in the entire Mesopotamian region, has always been famous for its delicious spicy hot dishes, especially when it comes to fish and shrimp. Shrimp curry is supposed to be smoky-hot and highly aromatic, but feel free to adjust the quantities of spices to suit your palate.

Ingredients

Asia
Iraq
Basrah
Fish course
Pescatarian
Spicy

Ingredients

Method