Durban Curry Shrimp
A spicy tomato and coconut milk based South African style shrimp curry
(or other cooking oil)
brown mustard seeds
(or lime leaves, or omit)
zest and juice of
shrimp (16-20 count)
Heat a large skillet to medium heat and throw in the cumin, mustard and fenugreek seeds then toast until you can smell them in the air.
Add the avocado oil to the skillet along with the crushed garlic, chopped ginger, curry leaves and onion.
Cook for 10-15 minutes or until the onion has cooked and turned transluscent.
Add the lime zest, coriander, turmeric, sliced chili and the chopped tomatoes.
Cook down until the tomatoes have completely softened and the mixture resembles a paste.
Add the coconut milk, mix well and bring to a boil. Add the shrimp and cook for 5 minutes or until the shrimp have just turned pink.
Season with sea salt, and lime juice and serve sprinkled chopped cilantro,
** As written this is a VERY spicy curry! Feel free to half the red chillies used to make it a bit milder, or to REALLY make it mild also remove the seeds from the chillies before using.