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Friday, February 17, 2017

Spicy Shrimp Curry | #FishFridayFoodies

Spicy Shrimp Curry
It's time for another edition of the Fish Friday Foodies, when a group of bloggers get together to share fish and seafood recipes based on a chosen theme in an effort to incorporate more seafood into our daily routine. This month, we're exploring the wonderful and diverse world of fish and seafood curries.

Okay, actually we are supposed to be exploring the wonderful and diverse world of Indian fish and seafood curries. Zoinks! I'm usually very good at observation, or at least the art of recording, but somehow I forgot to write down that all-important adjective.

When I started to create this recipe, it was a "let's see what's in the fridge and pantry" sort of mission. While I do use elements of Indian curry (a beautiful array of ground spices, including homemade curry powder), I accidentally snuck a fairly big Thai curry component into my dish—curry paste.

To make this more Indian-style, substitute some pureed tomatoes or tomato paste for that curry paste and add a heaping tablespoon of ground, dried red chili with it (to keep the intensity of heat that the curry paste adds).
Spicy Shrimp Curry
Fish Friday Foodies is a group of bloggers, led by Wendy from A Day in the Life on the Farm, who want to add more fish and seafood to their diets.

Search hashtag #FishFridayFoodies on the third Friday of every month to see recipes based on the monthly theme.

This month's theme, Indian Fish Curry, is hosted by Sneha at Sneha's Recipe. Check out all of the delicious offerings below the recipe!

yield: serves 4-6print recipe
Spicy Shrimp Curry

Spicy Shrimp Curry

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
Shrimp and veggies in a spicy curry sauce.


  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2" long piece of ginger, peeled
  • 1 jalapeño, stemmed (remove seeds & veins for less heat)
  • 2 tablespoons olive oil
  • 2 teaspoons roasted bamboo sea salt (or regular)
  • 2 tablespoons brown sugar
  • 2 tablespoons red curry paste (or tomato puree/paste + 1 tablespoon ground dried red chili)
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground toasted coriander seed
  • 1 (14 ounce) can full-fat coconut milk
  • 1 cup water
  • 1 pound medium shrimp, peeled & deveined
  • 1 cup peas, frozen or fresh
  • crushed red chile flakes, to taste (optional)
To serve:
  • plain yogurt, thinned
  • chopped fresh cilantro
  • jasmine rice (or your favorite)


  1. Combine onion, garlic, ginger & jalapeño in food processor and grind until they are chopped very fine. Heat olive oil in large pan and add the mixture. Saute over medium-high heat until they become tender. Add salt, sugar, curry paste and all spices. Stir for a few more minutes, taking care not to burn.
  2. Add coconut milk and water. Bring to a boil, stirring to combine. They'll come together as it gets hotter (I promise). Once it comes to a boil, reduce to a simmer and let it bubble away for about 10 minutes, or until it has thickened a bit.
  3. curry prep
  4. Add shrimp and peas. Cook just until shrimp has turned pink. Add crushed red chiles, if using.
  5. Serve with rice, yogurt, and a smattering of cilantro.
Created using The Recipes Generator

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