Shrimp Curry Recipe | The Independent

tChef and Great British Menu host Andy Oliver says, “It’s one of those amazing dishes that I can’t believe was so quick and that comes together in less than an hour.”

“The fragrant broth is full of prawns.”

Aromatic shrimp curry

serves: 4


450 grams of peeled and deveined shrimp

For green seasoning seasoning:

2 chili peppers, or any other hot pepper of your choice, finely chopped

2 tablespoons of minced chives

1 tablespoon green oregano (see below)

A pinch of salt and freshly ground black pepper

to me curry sauce:

1 tablespoon rapeseed oil

2 onions, very thinly sliced

2 grated garlic cloves

1 chopped red pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground turmeric

2 tbsp Caribbean curry powder

1 teaspoon ground cinnamon

1 tablespoon tamarind sauce (see below)

1 finely chopped tomato

1 x 400 ml of coconut milk

Chopped cilantro and/or chili pepper, to serve

for green seasoning:

2 sprigs of thyme

10 g of fresh bay leaves

A small bunch of flat-leaf parsley

A small bunch of coriander

4 green onions

10 peeled garlic cloves

1 green pepper or 1 Scotch bonnet, depending on how much heat you want

6 small Caribbean spice peppers (about 20 grams), or a mixture of red, yellow, and/or green sweet peppers

½ white onion

400 ml of cold pressed rapeseed oil or any other neutral oil

Salt and freshly ground black pepper

For tamarind sauce:

4 tablespoons of tamarind

2 tablespoons sugar (demerara or fine, dark brown sugar is best)

2 teaspoons of coriander seeds

2 teaspoons ground spices

2 tablespoons green seasoning

Airtight container or container


1. To prepare the green seasoning, add all ingredients to a food processor and season with salt and pepper to taste. Whisk to a green chutney consistency and store in an airtight container in the refrigerator for up to 2 to 3 weeks.

2. To make the tamarind chutney, place all ingredients in a small saucepan with 80ml of water. Place over medium-low heat and warm through, stirring occasionally, until everything is melted and mixed. Leave to cool, then transfer to an airtight container or bowl and store in the refrigerator to use as needed. The sauce should keep good for three to four weeks.

2. Place the shrimp in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the shrimp with your hands until the shrimp are well coated. Put it in the fridge and leave it to marinate for 20 minutes.

3. Meanwhile, to prepare the curry sauce, take a medium high-sided frying pan over low-medium heat and pour the oil in it. When the oil is hot, add the onions and sauté for 10-15 minutes, until soft and fragrant. Add the garlic and hot pepper and cook for another three minutes.

4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for 1 minute. Add the tamarind sauce, diced tomatoes, coconut milk and 350ml of water. Leave it to simmer for five minutes.

5. Heat a skillet or heavy skillet until red-hot, then add the seasoned prawns, and cook on each side for about 2 minutes until well charred. Transfer the shrimp to the curry sauce and simmer for about four minutes, until thickened. Finish the curry by sprinkling a little chopped fresh coriander and/or chilies. Served with roti, plain rice or coconut.

Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington).

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