South Indian shrimp curry

35 minutes

Mittel

4 people

This prawn curry impresses with its authentic and South Indian touch, achieved by using whole spices and curry leaves instead of ready-made curry powder or paste, giving the dish an incomparable taste and aroma.

Ingredients

2 x 400 g easypeel shrimp
(e.g. organic black tiger or argentine red shrimp)
2 tbsp coconut oil
1 tsp turmeric powder
juice of 2 limes
2 cloves garlic
1 thumb-sized piece of ginger
400 ml coconut milk
1 tsp fenugreek seeds (alternatively 4 green cardamom pods)
2 tsp brown mustard seeds
20 fresh curry leaves
4 small green chilies
8 halved cherry tomatoes
Salt
Pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, prepare the vegetables. Peel and finely chop the ginger. Also chop the garlic cloves and 2 of the green chilis. Halve the remaining chili peppers and cherry tomatoes. By preparing the chilies differently, the spiciness can be better controlled later on.
Peel the shrimps. In a bowl, mix the garlic, ginger, turmeric, lime juice and a little salt and pepper. Let the shrimp soak in this marinade for about 15 minutes.
Heat the coconut oil in a pot or deep pan. Add the fenugreek seeds and brown mustard seeds and fry until they start to crackle and smell fragrant.
Add the curry leaves and fry briefly until they develop their aroma.
Add the marinated shrimp and cook, stirring occasionally, until lightly browned, about 2-3 minutes. Add the green chilies and fry briefly.
Add the coconut milk and cherry tomatoes and stir well. Simmer over medium heat until the shrimp are cooked through and the sauce has thickened slightly, about 5-7 minutes.
Enjoy this aromatic shrimp curry with basmati rice or naan bread.