• For the Sauce
    • 1 tablespoon tomato paste
    • ¾ teaspoons salt
    • ¼ teaspoon sugar
    • 1 teaspoon garam masala
    • ½ teaspoon cumin, ground and roasted
    • ¼ teaspoon cayenne
    • 3 tbsp cilantro, finely chopped
    • 1 hot green chile, finely chopped
    • 1 tablespoon lemon juice
    • 7 oz. coconut milk
    • 1 tablespoon water
  • For Stir-Frying the Shrimp
    • 3 tbsp vegetable oil
    • 1 teaspoon black mustard seeds
    • 3 cloves garlic, finely chopped
    • 15 fresh curry leaves
    • 1 ¼ lbs. medium shrimp, peeled and deveined


1. To make the sauce: Put the tomato paste in a bowl. Add the salt, sugar, garam masala, ground roasted cumin seeds, cayenne, cilantro, green chili, lemon juice, and 1 tablespoon water. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
2. To stir-fry the shrimp: Put the oil in a wok or frying pan and set over medium-high heat. When the oil is hot, put in the mustard seeds. As soon as the mustard seeds begin to pop—this takes just a few seconds—put in the garlic and fresh curry leaves. Stir until the garlic turns medium brown and put in the shrimp. Stir until the shrimp turn opaque most of the way through. Add the sauce, turn the heat to medium, and heat the sauce through until it begins to simmer. By then the shrimp should be completely opaque and cooked through. Turn off the heat.


NOTES : Note: if you can only get dried curry leaves, add them to the sauce instead of frying them with the shrimp.


Indian, International Cuisine


Madhur Jaffrey


2 servings




Asian : Southern : Indian




- Wok