This is a family recipe. It is not traditional, but it is surely a family favorite. This shrimp curry is warm and spicy and pairs perfectly with rice. I like to have it with quinoa. I hope you try it for you next seafoood night–it is bound to be an interesting change.
1lb of raw shrimp (medium sized)
1 medium onions
1tbsp of ginger paste
1tbsp of minced garlic
2tbsp of olive oil
1 bay leaf
1 tbsp of whole cumin seed
2 medium tomatoes chopped
1 large russet potatoes, small dice
1/2 cup water
1 package of sliced baby bella mushrooms
1/2tbsp of tumeric
1/2 tbsp of cumin
Chilli powder and salt to taste
Fresh cilantro for garnish
Blend onion, ginger and garlic with a splash of water.
Heat 2tbsp of olive oil in a pot. When the oil starts to shimmer, add the bay leaf and cumin seeds.
Add the onion-ginger-garlic paste and stir and cook for a good 10-15 mins. You want to make sure the raw taste and smell is cooked out.
Once the onion paste starts to stick to the bottom of the pan, add the tomatoes. This juice of the tomatoes helps to deglaze the pan. Saute for another 5 mins.
Add the potatoes, spices and 1/2 cup of water and allow to simmer till the potatoes are almost cook through.
Add the mushrooms and cook till the potatoes are completely soft.
Add the shrimp. Make sure that most of the curry is cooked, the sauce is seasoned and the potatoes are soft, because once you add the shrimp, it will only cook for a few more minutes till the shrimp are cooked through. Do not over cook, since the shrimp will get rubbery.
Garnish with cilantro and serve hot with quinoa or rice.