SERVES 6
This shrimp curry is very similar to the ones served in the Little India part of Singapore. It is made using coconut milk and its origins are very south Indian.
4 tbsp peanut oil
1 tsp cumin seeds
½ tsp fennel seeds
¼ tsp fenugreek seeds
10-15 curry leaves
3 large sized shallots, finely sliced into slivers
4 garlic cloves, peeled and sliced into fine slivers
1 medium tomato, peeled and finely chopped
1 tsp of peeled and very finely grated fresh ginger
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
1 tsp cayenne chilli powder
1 tbsp bright red paprika
1 tbsp thick tamarind paste (or 2 tsp lemon juice)
1 tsp salt
1 kg shrimp, peeled and deveined
14-ounce can of coconut milk, well-shaken
Handful of fresh cilantro, chopped
1 Pour the oil into a wide pan and set over medium-high heat. When the oil is hot, put in the cumin seeds, fennel seeds and fenugreek seeds. Five seconds later, put in the curry leaves. Stir once, then add the shallots and garlic. Reduce the hear to medium and fry, stirring, until the shallots have softened and are golden brown.
2 Stir in the tomato and ginger, and cook until the tomato has softened, mashing with the back of a wooden spoon to help the process along.
3 Add the coriander, cumin, turmeric, cayenne pepper, and paprika. Stir once, then add 1 cup of water, the tamarind paste and the salt. Stir and bring to a simmer. Reduce the heat to low, and simmer very gently for 10-15 minutes. This sauce may be prepared several hours in advance, if desired.
3 Just before serving, heat the sauce, then add the shrimp and the well-shaken coconut milk. Bring to a simmer, stirring as you do so. As soon as the shrimp turn opaque, turn off the heat. Stir in the cilantro and serve with steamed rice.
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