2000s Recipes + Menus

Indian Shrimp Curry

Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire

  • Active time:45 min
  • Start to finish:45 min
August 2008
You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and—ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
  • 6 to 8 fresh serrano chiles (2 oz total)
  • 20 fresh curry leaves (optional)
  • 5 garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled ginger
  • 2 tablespoons vegetable oil
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 medium onion, chopped
  • 1 lb tomatoes, chopped
  • 2 1/2 oz finely grated fresh or dried unsweetened coconut (1 cup)
  • 2 lb large shrimp in shell, peeled and deveined
  • Serve with:

    white rice
  • Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
  • Reduce heat to medium and add spices, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
  • Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
  • Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
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