Caribbean Shrimp Curry


  • 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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