Caribbean Shrimp Curry

Course : Curry
Serves: 6
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1 teaspoon coriander seeds
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
2 pieces bay leaf
3 teaspoons peanut oil
3 teaspoons unsalted butter
2 cups onion
2 teaspoons garlic
1 teaspoon ginger
4 cups tomato concasse
2 teaspoons fresh lime juice
1/2 cup chicken broth
2 pounds jumbo tiger prawns

Preparation / Directions:

combine coriander, cumin, mustard seed, peppercorns, red pepper flakes, and bay leaves in a spice mill or grinder process to a fine powder, set aside heat the oil and butter in a large skillet, over a medium flame add the onions and saute for 8-10 minutes, until golden add the garlic, ginger, and the spice powder heat and stir for 2-3 minutes add the tomatoes and lime juice-mix well bring to a boil, reduce heat, cover, and simmer for 30 minutes adding broth or water as needed (sauce should be thick, but not dry and scorched) add the shrimp, cover, and simmer for 5 minutes, until shrimp are firm and pink remove from heat serve hot


Nutritional Information:

71 Calories (kcal); 5g Total Fat; (56% calories from fat); 1g Protein; 7g Carbohydrate; 5mg Cholesterol; 67mg Sodium

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