My Wife Alison Always Loved An Indian Curry

Shrimp Curry

It wasn’t until I met my wife Alison in the fall of 1994 that I really took a liking to Indian cuisine. We would often go out for a Chinese meal at the weekend with friends, but her favorite was having an Indian curry. I must admit even being a chef, I really thought you only ate a curry at the end of the night after eight or nine Newcastle brown ales as something to fill you up until you got home and threw yourself into bed. The next day, you blamed the food for feeling lousy, never the beer.

Then I ate at an authentic Indian restaurant and realized what a “burke” I’d been all this time. You smell the aroma of the spices cooking as soon as you walk through the restaurant door. The waiter smiles as he greets you and shows you to your table. He describes the full menu, hinting at what might be mild, hot or very hot. He suggests you try a number of mini-dishes to start your palate off with the right amount of spices and heat. Then the penny drops, and you appreciate the skill of the chef masterfully combining all of the exotic spices, herbs and fresh ingredients to make a mouthwatering experience that you have never had before but will have again and again.

Now 24 years on, I absolutely love a curry every now and again. I’m lucky that one of my former culinary students runs his own Indian restaurant called Sangam, just off Lake Norman near Charlotte, North Carolina. I visit at least once a month. Lunch is best. It’s always a buffet of things you may not even try if you picked from the evening menu. Whatever you chose, the food is always good and the service exceptional. I’m proud to say my boys love Indian food too.

Follow along and see how easy it is to make a delicious shrimp curry that the whole family will enjoy.

Shrimp Curry

Serves 4

Ingredients:

2 tablespoons peanut oil or ghee

1 yellow onion, peeled and sliced

3 cloves garlic, peeled and minced

1inch fresh ginger, peeled and grated

1 teaspoon ground cumin

1½ teaspoons ground turmeric

1 teaspoon paprika

½ teaspoon red chili powder

2 curry leaves (optional)

1 (14.5 ounce) can tomatoes (chopped)

1 (14 ounce) can coconut milk

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 pound shrimp, peeled and deveined

1 tablespoon freshly chopped cilantro

1 tablespoon green onions, sliced

How to make:

Heat the oil in a large skillet over a medium heat; add the onions and cook until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, ground chili and curry leaves if using to the onions and stir over low heat. Pour the tomatoes and coconut milk into the skillet; Taste and season with salt and pepper if needed.

Cook the mixture at a simmer, stirring occasionally, about 5 minutes. Stir in the shrimp and cook for a further 8 to 10 minutes or until the shrimp are cooked. Sprinkle over the fresh cilantro and green onions; cook for another minute before serving with boiled rice or naan bread.