Curry Shrimp Recipe

Prepare the marinade. In a bowl, combine the ground cumin, ground turmeric, salt, coconut milk, ground coriander and garlic powder. Whisk until combined. 

Add the jumbo shrimp to the marinade and toss until well coated. For maximum flavor, marinate the shrimp in the refrigerator for a full day.

Prepare the mise en place for the next day by measuring all of the curry ingredients and preparing the vegetables to reduce preparation time and yield better results. Store and refrigerate the mise en place.

Make the basmati rice. Add the basmati rice, water and salt into a saucepan. Boil the mixture and cook on high heat for 8 minutes. Lower the heat to low and cook the rice for an additional 12 minutes. 

Once the rice is cooked, remove the rice from the heat. Cover and rest for 10 minutes. Add the ghee and stir to combine. 

When ready to prepare the curry shrimp, prepare a large skillet and a large saucepan. Divide the oil and the ghee between the skillet and the saucepan. In the saucepan, sauté the shrimp for 10 minutes. Remove the shrimp and set it aside.

In the skillet add the grated ginger, grated garlic, onions and oyster mushroom to the skillet. Sauté until translucent. Set the vegetables aside and keep them covered.

Place the diced tomatoes in a food processor or blender and blend until smooth. Add the blended tomatoes into the saucepan with the tomato sauce, coconut milk, hot chili pepper, curry leaves, red chili flakes, cilantro, water, salt, Kashmiri pepper, garam masala, ground coriander, ground cumin, cinnamon, lime zest and lime juice. Simmer the mixture for 5-8 minutes. (See notes 2.) 

Add the reserved shrimp, ginger, garlic, onions and oyster mushroom to the pan. Simmer for 10 minutes. 

Once hot, plate the basmati rice, shrimp curry and naan. Serve and enjoy a very nutritious meal.