Friday, January 10, 2014

Fiery Deviled Shrimp Curry

 This is one of my favorite ways to cook shrimp.  I love how all the spicy and aromatic flavors absorb into each bite.  The best part is that it takes only a few minutes tops to cook the entire dish.  This quick spicy shrimp is perfect to eat with rice and curry, flat breads or fried rice/noodles.  In the game of food, I consider this a home-run!

1lb of cleaned raw shrimp
1 large onion cut into thick slices
2-3 green chilies cut into chunks or strips (see note)
1 cup of tomatoes cut into chunks
1 Tbs of grated ginger
3-4 cloves of grated garlic cloves
1 Tbs of red chili flakes (or to taste)
1/2 tsp fenugreek seeds
1/4 tsp of turmeric powder
1/2-1tsp of paprika
5-10 curry leaves (optional)
1-2 pandan leaves (optional)
2 Tbs of fish sauce (or to taste for salt)
lime juice as needed
Note: You can tailor it to your taste here.  You can use green bell pepper for milder heat level all the way up to serrano chilies for more of a fiery flavor.


To start you will need to gather your aromatics.  Everything needs to be ready because once you start cooking it moves fast and you don't have time to cut or chop anything at that time.  Next heat a wok or large skillet on medium-high heat with 1Tbs of canola oil.  Once heated add the sliced onions, fennugreek seeds, curry leaves and pandan leaves and allow to cook for 1 minute.

Add grated garlic and ginger now and cook for 30-45 seconds.

Add the dried chilies flakes and turmeric and allow to cook for another 30-45 seconds.


 Add the shrimp and toss with the spices for 30-45 seconds.

Add tomatoes, chilies and fish sauce and toss for 2 minutes.
Next add paprika to the dish and give it a nice fiery color. When the shrimp is cook turn off the stove and plate up. Avoid over cooking the shrimp. Finish the dish off with a squeeze of lime juice.  Serves 4 people.  Enjoy.

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