Shrimp Curry
2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) mustard seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
3 Tbs (45 ml) vegetable oil
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes,
or use canned tomatoes, drained
1 cup water
Salt to taste
1/4 cup (60 ml) fresh lime juice
Combine the cumin, coriander, mustard, peppercorns, turmeric, and red
pepper in the jar of an electric blender and blend at high speed until the
spices are completely pulverized. (You may also crush them using a mortar
and pestle, or as I do, in a coffee grinder I use exclusively for grinding
spices) Heat the oil in a heavy skillet over moderate heat and add the
onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently,
until the onions are soft and transparent but not brown. Add the pulverized
spices and continue cooking and stirring for 2 to 3 minutes, then add the
tomatoes, water, and salt and bring to a boil over high heat. Cook briskly
for 2 to 3 minutes, stirring constantly, until most of the liquid has
evaporated. Add the shrimp and stir to combine them with the vegetable and
spice mixture. Reduce the heat to the lowest setting and cover the pan,
simmering for about 5 minutes until the shrimp are firm and pink.
DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish
is traditionally served with mango chutney and boiled rice. Serves 4 to 6.