Hot, Sweet Shrimp

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Fresh curry leaves really make this dish. If you cannot get hold of fresh leaves, you can use dried, which you can buy in most good Asian food stores.


  • 11 oz/300 g raw shrimp, shelled and deveined
  • teaspoons


Soak the tamarind pulp in a small amount of water for 30 minutes.

Put the green chiles, garlic, and cumin seeds into a food processor and whiz to form a paste.

Heat some vegetable oil in a skillet and cook the onions until golden. Add the paste and cook for a couple of minutes.

Add the coriander, cumin, chili, garam masala, and turmeric powders and cook for 1 minute, the