Shrimp Curry

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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2 Tbsp oil
1 1/2 cups cleaned shrimp
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds (optional)
1/2 cup onion
1 cup tomatoes
1 Tbsp ginger garlic paste
1 tsp curry leaves
1 green chile
1/4 Tbsp chile powder to taste
1/2 Tbsp coriander powder
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp salt to taste
1/2 cup water
1 Tbsp coconut milk powder or 1/4 cup thick coconut milk or 1 Tbsp fresh coconut grated
2 Tbsp coriander leaves, garnish

The curry can be made by removing the skin so it is easier to eat, the shrimp will shrink a little while cooking. It can also be made leaving the peel on the shrimp after cleaning it, some packets come already cleaned with the peel on.

Heat oil on medium high heat add mustard seeds after a few seconds fenugreek seeds then cumin seeds if using. Add onion, curry leaves, green chile, ginger garlic paste and saute. Add shrimp and spices. When the shrimp turns pink add the tomatoes and mix. Add water and lower the heat to medium low. Cook the shrimp curry covered until the shrimp is soft to taste about 15 minutes. Add coconut milk or grated coconut and cook for a few more minutes uncovered. Remove from heat and serve with rice, flatbread or bread. Don’t overcook the shrimp, as some variety may become rubbery.