Shrimp Curry In La Rochelle, France

We like to think that the French sailors and settlers enjoyed this classic shrimp curry which is popular all along the southern coast of India and always feels like comfort food in a bowl!
You can easily change up the recipe to suit what you have on hand - if you don’t have shrimp, use fish instead; don’t have mustard seeds or curry leaves, leave them out! Can’t find tamarind? Substitute lemon juice for it. Looking for more South Indian seafood recipes? Try Kerala Fish Curry or Tomato Shrimp Masala. Please check out our full cooking video by clicking on the image above.

Shrimp Curry

2 tbsp oil

1/4 tsp each: cumin seeds, black mustard seeds

1 clove of garlic, minced

1/4 inch piece ginger, minced

1 medium onion, finely chopped

20 curry leaves

1 cup pureed tomatoes (*see note below)

2 tbsp tamarind extract (*see note below)

Salt to taste

1/2 tsp each, ground spices: cumin, coriander, red chili powder, turmeric, garam masala, dried fenugreek leaves (kasoori methi)

2 cups (396 ml) canned unsweetened coconut milk

1 lb. raw shrimp, shelled and deveined

2 tbsp mixed chopped fresh coriander and mint

Warm oil in deep skillet set over medium heat.

Add cumin and mustard seeds, allow to splutter and pop for 30 sec.

Add garlic and ginger, saute for 30 sec.

Add onions and then add curry leaves, saute for about 5-7 min until onions are softened and lightly browned.

Add pureed tomatoes and cook for 2 min, stirring all the while.

Add tamarind extract, cook 1 min.

Add salt and all the spices, mixing them into the sauce.

Add coconut milk, mix well into the sauce.

Bring sauce to a gentle boil, then reduce heat to low and cook uncovered for 10 min, stirring occasionally.

Add shrimp to the sauce, stir gently to mix and cook uncovered for about 5-7 min, stirring occasionally until shrimp are just cooked and pink.

Fold in the chopped fresh herbs and transfer curry to a serving bowl.

Serve right away with warm Basmati rice on the side.

Serves four

*Note: To obtain 1 cup of tomato puree, use about 5 whole canned plum tomatoes from a can of premium tomatoes and puree them in a blender or food processor.

*Note: To make tamarind extract, soak a small walnut sized piece of tamarind (from dried block) in about 1/2 cup of hot water for 30 min. Mash well with a fork and strain through a sieve or through your fingers. You now have thick tamarind extract to use in this recipe. Refrigerate unused portions.