Ingredients Jump to Instructions ↓

  1. 5 cloves garlic One 3-inch long piece fresh ginger, peeled

  2. 2 tablespoons vegetable oil

  3. 1/4 heaping teaspoon whole cloves

  4. 10 cardamom pods

  5. 8 whole allspice

  6. 1 cinnamon stick, broken in half

  7. 1 bay leaf

  8. 1 medium yellow onion, sliced

  9. 2 teaspoons curry powder

  10. 1/2 jalapeno, or more to taste

  11. 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

  12. 3/4 cup coconut milk

  13. 2 cups water

  14. 2 1/2 teaspoons kosher salt

  15. 1 1/2 pounds medium shrimp, peeled and deveined

  16. 2 tablespoons chopped fresh coriander leaves

  17. 1 tablespoon freshly squeezed lime juice Serving suggestion: Basmati Rice Copyright

  18. 2001 Television Food Network, G.P. All rights reserved

Instructions Jump to Ingredients ↑

  1. In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice , cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic- ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk , and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp , cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.


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