Durban Curry Shrimp
A spicy tomato and coconut milk based South African style shrimp curry
Servings: 4
Calories: 422kcal
Ingredients
- 1 Tablespoon avocado oil (or other cooking oil)
- 1⁄4 teaspoon fenugreek seeds
- 3⁄4 teaspoon brown mustard seeds
- 1⁄4 teaspoon cumin seeds
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 10 curry leaves (or lime leaves, or omit)
- 2 onions chopped
- 1 lime zest and juice of
- 3 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 4 red chillies chopped
- 4 tomatoes chopped
- 1 can coconut milk
- sea salt
- 1 pound shrimp (16-20 count)
- cilantro
Instructions
- 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,
Notes
** 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.
Nutrition
Calories: 422kcal | Carbohydrates: 21g | Protein: 28g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 286mg | Sodium: 909mg | Potassium: 898mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1559IU | Vitamin C: 148mg | Calcium: 248mg | Iron: 7mg