Yesterday, I invited friends to an all-Indian dinner for the first time. It was a success; I barely have any leftovers for lunch today.
I prepared some recipes that I already shared with you previously: butter chicken with pulao rice, red lentil and cauliflower curry and mint raita. But I also tried a new shrimp curry that everyone loved, so I decided to share the recipe with you.
I wanted to try tikka massala shrimp – just like the one I had in house of curry restaurant in Dubai, but I ended up doing this Indian-Inspired Shrimp with Coconut, Chiles and Tomato from Food Network. I made a few changes to the original recipe, and it’s definitely a keeper. The waiter suggested back then that the tikka massala shrimp should be served with bread; and since this curry had a thick sauce just like the other one, I decided I needed some bread.
I was too tired to do it at home, so I wanted to buy some. I had two choices: either getting the ready naan bread from Spinneys, which is quite expensive (12000 LBP for 4 pieces – n ever tried it to talk about quality), or buying some from a restaurant.
I remembered that a friend got us once Indian bread from a restaurant in Dora, so I searched for it online and discovered it was called “Indo Lankan restaurant”. It’s a small not fancy at all restaurant in the crowded street of Saint Joseph, with a small grocery shop downstairs.
I just bought some chapatti bread (which was not cheap after all the reviews I read about the restaurant being the cheapest in town: 10 pieces for 7500 LBP… but yeah, I am buying from a restaurant and not a bakery).
The restaurant is interesting even though it shows that hygiene is not that much of a priority there. I am not sure I would try it, but I am sure I’ll be visiting the store. It has everything I brought with me from Dubai lately, thinking that I could not find it here: all kind of lentils, black chickpeas, ginger paste, garlic paste, curry powder…in addition to some fresh vegetables: lemongrass, lime…
Now back to our recipe, let’s check how I got this wonderful curry:
Indian Shrimp Curry Recipe
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 finely chopped onions
- 4 green chilies, seeded and finely chopped
- 3 tbsp minced ginger
- 2 tbsp minced garlic
- 1/4 cup tomato paste
- 1 can crushed tomatoes (400 g)
- 1 can unsweetened coconut milk (400 g)
- 1/3 cup cream
- 750 g shrimps, peeled and deveined
- 2 teaspoons salt
- Fresh cilantro leaves for garnishing
- Heat the oil in a saucepan on medium fire and toast the mustard seeds and cumin until fragrant, about 2 minutes.
- Add the onions, chilies, ginger and garlic and sauté, stirring occasionally, until the onions are soft and slightly caramelized, about 8 to 10 minutes.
- Add the tomato paste to the saucepan and cook for 4 additional minutes. Pour the canned tomatoes into the pan and cook for 10 minutes, stirring from time to time.
- Add the coconut milk and cook on high heat for 10 additional minutes. Add the cream and cook for 5 minutes.
- Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the remaining salt to the sauce. Taste and adjust the seasoning.
- Garnish the curry with cilantro leaves and serve hot with chapatti bread or cooked rice.
Would you try this recipe? Let me know by leaving a comment in the box below!