Shrimp Curry with Roasted Spices
Shrimp Curry with Roasted Spices from Sri Lanka
Roast in a small frying pan over a medium heat until the spices turn a shade darker and emit a roasted aroma:
4 hot dried red chilies
1 T whole coriander seeds
2 t whole cumin seeds
1 t whole fenugreek seeds
1 small stick cinnamon
2 cardamom pods
2 whole cloves
Remove from the pan and allow to cool.
Then grind them in a clean coffee or spice grinder.
Pour some oil into a wide, lidded pan and set over medium-high heat. When the oil is hot, put in :
50 gr finely slivered shallots
1 small fresh hot green chili, cut into slivers
Stir and fry for about 2 minutes. Add:
3 t peeled fresh ginger, grated to a pulp
3 cloves garlic, crushed to a pulp
Stir for about 15 seconds.
Now pour in 1 1/2 cups of water and add the reserved roasted spices. Then add :
3-inch piece pandanus leaf (bai toey, rampe, daun paandan)
1 stalk fresh lemongrass (use the lower 6 inches and lightly crush the bulbous bottom)
1/2 t salt, or to taste
2 t bright red paprika
300 ml coconut milk
Stir and bring to a simmer for 15 minutes. Then add
500 gr red peppers/paprika’s, chopped
When bell pepper/paprika is almost to your liking, soft or crunchy, add
400 gr raw shrimps, peeled and deveined
Simmer for about 5 minutes or till the shrimp are opaque all the way through.
From: The Curry Bible by Madhur Jaffrey