Vivek Singh
medical student, AI researcher, writer

Shrimp Curry

 

Amma’s Shrimp Curry

This recipe has been cooked in many, many kitchens. However, it still doesn’t have a recipe. Like many Indian dishes, the amount of seasoning, cooking time, garnishes, and ingredients are all dependent on the desi home cook’s familiar adage: “taste it and see what’s next.”

The crux of this recipe lies in the creation of a shrimp stock or dashi using the stir fried and briefly steeped shells of the shrimp. This step, while not entirely in the spirit of simple home cooking, contributes the deep and complex flavor of the sea to the potent mix of spices and aromatics in the curry. The addition of Javin brand curry powder and Old Bay seasoning are distinctly Indian-American flavors, and these blends pair nicely with the more whole traditional spices used in the other parts of the recipe.

While I have outlined an outline for a reasonably faithful rendition of my family’s recipe, keep in mind that the steps will differ for you. Are your spices freshly toasted and ground? If so, use less. Are your shrimp large? If so, leave to cook for a bit longer. Are you spice averse? Omit a few chilies. The key here is to taste and see choose your next steps accordingly.

 

Ingredients

  • 8-10 large to extra-large size shrimp, peeled and deveined with shells set aside 

  • ½ medium-sized red onion, finely diced

  • 2-3 tsp ginger-garlic paste

  • 1 long hot pepper, finely diced

  • 1-4 Thai chilis, finely diced

  • Rough chopped cilantro for garnish

  • 2 tsp cumin powder

  • 2 tsp coriander powder

  • 1 tsp paprika 

  • 1-2 tsp Javin brand curry powder

  • ½ tsp Old Bay seasoning

Recipe

For shrimp dashi

  1. Heat vegetable oil in a pot on medium-high heat until it shimmers. Add shrimp shells and cook until slightly browned and fragrant. 

  2. Cover with 1½-2 cups water and bring to a boil then turn off the heat. 

  3. Let sit for at least 10ish minutes.

For the curry

  1. As you wait, season the shrimp with salt and pepper and set aside for 10 minutes. 

  2. Saute onions, Tiger-skin pepper, and thai chilis on low to medium heat until translucent and just beginning to brown. 

  3. Stir in enough shrimp stock until the curry achieves the desired thickness (Amma aims for something like a stew texture). 

  4. Boil off water as needed and lower the heat to low. 

  5. Add cumin powder, coriander powder, paprika, curry powder, and old bay seasoning. Add salt to taste. 

  6. Add shrimp to the curry, toss, and cover. Turn off heat. 

  7. Let cook on residual heat for 2-3 minutes, then uncover, flip shrimp, and repeat. 

  8. Serve with fresh cilantro and rice.