This is a quick and easy shrimp curry recipe. Cumin generally goes great with seafood, especially shrimp. Throw in slightly tangy green tomatoes, zesty lime leaves and spicy green chilies and you got a winning combination. It’s fresh, it’s fragrant and it’s fantastic. Let’s get started.
Cumin Scented Shrimp and Green Tomato Curry – Recipe
- 1 Tbsp. canola oil
- 20 shrimp, shelled, heads removed and deveined
- 4 green tomatoes, chopped
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. turmeric
- ¼ tsp. ground dried red chillies
- 4 cloves garlic, crushed to a paste
- 1” piece of ginger, crushed to a paste
- ½ white onion, chopped
- 2 green chilies, slit lengthwise
- Salt, to taste
- Pepper, to taste
- ¼ cup heavy cream (substitute with milk if you want to cut calories)
- ½ – 1 cup water, depending on how thick you want the curry
- 1 Tbsp. lime juice and 4 lime leaves, thinly sliced, divided (or substitute juice and zest of one lime)*
*I use lime leaves whenever I have them because they just brighten up the flavour of the whole dish. The flavour it imparts goes really well with the cumin as well.
- Heat oil in a heavy bottom, non-stick pan on medium, add onions, garlic, ginger, slit green chilies and cumin and cook until onions are translucent, 5 minutes.
- Add tomatoes, coriander, turmeric and ground dried red chilies and sauté for a few minutes, tomatoes should hold their shape for the most part.
- Add shrimp and sauté a few seconds, add in water and cream and simmer until shrimp is completely cooked through, 3 -5 minutes.
- Season with salt and pepper to taste. Add lime juice and half the lime leaves and stir through, let everything continue to simmer for another minute. Turn off heat.
Dish out into a bowl, garnish with the rest of the lime leaves and serve with white rice and lime wedges.