Light Coconut Turmeric Shrimp Curry

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So I love to return to a journey that I took working on a very expensive yacht (it cost $1,000,000 a week to rent in 1990), that was so much fun, as it took me to places that a large cruise ship cannot get to- except for Bucharest! We found out at the last minute that we couldn’t get under a bridge to reach Bucharest. So some comedian thought it would be funny to put posters of the yacht up, with ‘bridge over troubled waters written on it’, while management frantically arranged a plan B!
So back to India and it’s wonderful authentic cuisine. This particular curry is classic Bengali, where marinating in turmeric is traditional in that region. It has wonderful coconut flavors combined with the turmeric and chilies, which precluded a wonderful virtual wine tasting on Zoom, with the English vineyard, Stanlake Park. One of the wines they had sent to us was a Bacchus, and I realized that we had the perfect combination with our supper. So we opened it early and had a little glass before the wine tasting started, and when we told the Stanlake crew what we had paired it with, we got a huge thumbs up!! It was that good!!

WINE NOTE: So I have to say hands down, that a splendidly crafted Bacchus is the way to go with this curry. It’s perfect. Go to the link below to view there award winning wines, which the Bacchus has won yet another award!

Our Wines

400g Large raw shrimp (UK king prawns) Peeled and deveined
1/2tsp Turmeric
Good pinch of sea salt
1 large onion chopped (UK use 2 onions)
1″ / 2 cm Piece of ginger, skin on,chopped
3 garlic cloves chopped
2 green chillies chopped
2 tbsp Sunflower oil
2tsp Brown mustard seeds
1/2tsp Chilli powder
2 Whole cloves
4 Cardamom pods
1 Cinnamon stick
2 Bay leaves
1 Whole dried chilli
400ml Can light coconut milk

In a bowl, toss the shrimp in the turmeric and salt and let marinate for 30 minutes.
Place the onions, ginger, garlic, chillies with 2 tbsp of water into a food processor and blitz to a paste.
Heat the sunflower oil in a skillet and add the mustard seeds, chilli powder, cloves, cardamom, bay leaves and dried chilli and saute for a minute until the spices become fragrant. Add the paste and continue to cook, continuously stirring for 10 minutes. Add the coconut milk and when it starts simmering, add the shrimp and cook for a couple of minutes – don’t overcook.
Serve immediately.