Imported from the web

Durban Curry Shrimp

Name: Durban Curry Shrimp
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern African
Ingredients: 1 tbsp avocado oil (Or other cooking oil); 4 tsp fenugreek seeds; 4 tsp brown mustard seeds; 4 tsp cumin seeds; 4 cloves garlic (Chopped or crushed); 1 inch ginger (Chopped); 10 curry leaves (Or lime leaves, or omit); 2 onions (Chopped); 1 lime (Zest and juice); 3 tsp ground coriander; 1 tsp turmeric powder; 4 red chilies (Chopped; use 2 for a milder curry, and remove seeds for an even milder version); 4 tomatoes (Chopped); coconut milk (1 can; can size is not specified in the source); sea salt (To taste); 1 lb shrimp (16–20 count); cilantro (Chopped, for serving)

Recipe by Courtney

Imported by Murray West on SeeMeCook

A spicy South African-style shrimp curry made with toasted whole spices, fresh chilies, tomatoes, lime, and coconut milk. The homemade tomato curry base is fragrant, fresh, rich, and citrusy.

4 servings35 minSouthern African

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Ingredients

1 tbsp avocado oil (Or other cooking oil)
4 tsp fenugreek seeds
4 tsp brown mustard seeds
4 tsp cumin seeds
4 cloves garlic (Chopped or crushed)
1 inch ginger (Chopped)
10 curry leaves (Or lime leaves, or omit)
2 onions (Chopped)
1 lime (Zest and juice)
3 tsp ground coriander
1 tsp turmeric powder
4 red chilies (Chopped; use 2 for a milder curry, and remove seeds for an even milder version)
4 tomatoes (Chopped)
coconut milk (1 can; can size is not specified in the source)
sea salt (To taste)
1 lb shrimp (16–20 count)
cilantro (Chopped, for serving)

Steps

1
Heat a large skillet over medium heat. Add the cumin seeds, brown mustard seeds, and fenugreek seeds to the dry skillet and toast for 1–2 minutes, until you can smell their fragrance.
2
Add the avocado oil, chopped or crushed garlic, chopped ginger, curry leaves, and chopped onion to the skillet.
3
Reduce the heat to medium-low and cook for 10–15 minutes, until the onions have softened and become translucent.
4
Add the lime zest, ground coriander, turmeric powder, chopped red chilies, and chopped tomatoes.
5
Cook until the tomatoes have completely softened and most of their moisture has evaporated, leaving a thick tomato paste-like mixture.
6
Add the coconut milk, mix well, and bring the curry to a boil.
7
Add the shrimp and cook for 5 minutes, or until the shrimp have just turned pink.
8
Season with sea salt and the lime juice. Serve sprinkled with chopped cilantro.

Notes

As written, this is a very spicy curry. Use half the chilies for a milder version, or remove the chili seeds to make it milder still. The source notes that the curry is gluten-free, dairy-free, allergy-friendly, and low-carb/keto-friendly when served with cauliflower rice. For a vegetarian or vegan variation, omit the shrimp and use cubed tofu instead. The coconut milk can size is not specified in the structured recipe data.