Ingredients:

  • 2 Tbsp Vegetable or Coconut Oil
  • 1 tsp Whole Black Mustard Seeds
  • ½ tsp Whole Fenugreek Seeds (optional)
  • 12–15 Fresh Curry Leaves
  • 1 medium Yellow Onion, finely diced
  • 1 large Green Chilli (e.g., Serrano or Thai), sliced lengthwise
  • 1 Tbsp Fresh Ginger, finely minced or grated
  • 3 cloves Garlic, finely minced
  • 1 tsp Ground Turmeric
  • 1 Tbsp Ground Coriander
  • 1 tsp Kashmiri Chili Powder (or Paprika mixed with a pinch of Cayenne)
  • ½ cup Chicken or Vegetable Stock, low sodium
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 5 lbs Large Shrimp (Prawns), peeled and deveined
  • 1 Tbsp Fresh Lime Juice
  • Sea Salt, to taste
  • ½ tsp Granulated Sugar
  • 2 Tbsp Fresh Cilantro (Coriander), chopped for garnish

Instructions:

  1. Prep the Mise en Place: Ensure all vegetables are chopped, spices are measured, and the shrimp is defrosted and patted dry.
  2. Heat the Oil: Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  3. Temper the Seeds: Add the mustard seeds and fenugreek (if using). Cook until the mustard seeds begin to pop vigorously—about 30 seconds.
  4. Add Curry Leaves: Drop the curry leaves in. Cook until crisp, then immediately add the diced onion and sliced chili. Sauté until the onion is softened and translucent (3–4 minutes).
  5. Add Aromatics: Add the minced ginger and garlic to the pot. Cook for 60 seconds until fragrant, being careful not to let them brown.
  6. Bloom the Spices (The Critical Step): Turn the heat to low. Add the turmeric, ground coriander, and chili powder. Stir continuously for 60 seconds to cook the raw flavour out of the spices.
  7. Deglaze: Pour in the stock, scraping up any delicious brown bits from the bottom of the pot. Bring to a gentle bubble.
  8. Add Coconut Milk: Pour in the full can of coconut milk. Stir well to combine the spice base into the liquid. Bring the curry to a gentle simmer (do not boil rapidly).
  9. Adjust Consistency: Allow the sauce to simmer for 3–5 minutes until it has thickened slightly to coat the back of a spoon.
  10. Introduce the Shrimp: Increase the heat slightly to maintain a gentle simmer. Add the prepared shrimp. Cook for 2–4 minutes only, stirring occasionally, until the shrimp turn opaque pink and curl slightly into a 'C' shape.
  11. Season and Finish: Remove the pot from the heat. Stir in the lime juice, salt, and sugar (start small and taste as you go).
  12. Rest and Garnish: Let the curry rest off the heat for 2 minutes. Ladle into warm bowls and garnish generously with fresh cilantro.