Caribbean Shrimp Curry
Ingredients
| 1 and 1/2 tsp coriander seeds | ||
| 1 and 1/2 tsp cumin seeds | ||
| 1 and 1/2 tsp brown mustard seeds | ||
| 1 and 1/2 tsp whole black peppercorns | ||
| 1 habanero pepper, seeded and minced | ||
| 3 tbs vegetable oil | ||
| 3 tbs unsalted butter | ||
| 2 large onions, minced | ||
| 2 bay leaves | ||
| 2 cloves garlic, crushed | ||
| 1 tbs fresh ginger, minced | ||
| 2 cups drained whole tomatoes | ||
| 2 tbs lime juice | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 lbs large shrimp, peeled and deveined |
- In a mortar or spice grinder pulverize the coriander, cumin, mustard seeds, peppercorns and bay leaves. Set aside.
- Heat the oil and butter in a large frying pan and saute the onion until lightly browned.
- Add the garlic, ginger and the ground spices and cook for 2 minutes longer.
- Add the tomatoes, lime juice and hot pepper.
- Season to taste with salt and pepper, cover and simmer for 30 minutes, stirring occasionally.
- If mixture becomes too thick, add a little water or stock.
- Add the shrimp and cook, covered for 5 minutes or until shrimp are firm and pink. Do not overcook the shrimp.
- Serve with white rice and mango chutney.
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