Shrimp Curry by Ann Marie

I love making curries. I love the complexity of it. I love that with the addition or subtraction of just one or two ingredients, the curry can taste totally different. For me it was a toss up between making Chickpea Curry or Shrimp Curry, and I just felt like having shrimp that day. I like to cook Shrimp Curry with the shell on. For the rest of my family, I usually have to make it with peeled shrimp. It just tastes better with the shells on. It’s a sensory experience when I peel the shrimp with my fingers.

I used plain Basmati rice and added vegetables toward the end to maintain the vibrancy of the colour. Several of the ingredients in this curry were from my garden - the onions, garlic, coriander leaves - fresh, and straight from my garden. I got this habit from my grandmother who would always be snipping fresh herbs and vegetables in her garden to put into the cooking pot. My mother will probably say “but how can you take a picture of this dish with the gravy on top of the rice?” Well, that’s how I like to eat it. This is me on a plate. I don’t care that it’s not the proper way to do it. This is how I like to eat it. There are more popular curries in Jamaica, such as Curry Chicken or Curry Goat, and also Lobster Curry. The Shrimp Curry isn’t cooked on a weekly basis, except for certain families, as it is a matter of cost.I have both Indian and Jamaican curry spice in my cupboard, but I am used to Jamaican curry spice, so that’s what I used here. I’ve been making curry now for 15 or more years. I’ve learnt that we can explore sociology, history and culture through food. This was originally my mother’s recipe, and I guess she got it from her mother. However, I have doctored it by adding some Indian spices, such as, Garam Masala. I am not sure if this is widespread in Jamaica, but while experimenting I have now realized, I can’t make curry without Garam Masala. It adds texture in the sauce, and for me, that texture becomes a part of the tasting experience. ~ Ann Marie

Ingredients

Shrimp:

• 1 tsp of garam masala, ground

• ½ tsp of ground cumin

• 1 tsp of curry powder

• ¾ tsp of salt

• ¼ tsp of red chili powder

• 1½ tbsp of oil, divided

• 1 pound (500g) peeled and deveined Jumbo-sized shrimp (tails on or off)

Ingredients

Sauce:

• 1 tbsp of cooking oil, 1 tbsp of butter

• 1 onion, finely chopped

• 5 cloves of garlic, minced

• 2 tsp of minced ginger

• 1½ tsp of garam masala

• 1 ½ tsp of ground cumin

• 1 tsp of ground coriander

• 1 tsp of curry powder

• ½ -1 tsp of red chili powder (adjust to taste)

• 1 tsp of salt (or as desired)

• 13.5 fl oz (400ml) can of coconut milk, or coconut cream

• 2 tbsp of freshly chopped cilantro, for garnish

Instructions

Shrimp:

• Combine spices in a bowl.

• Toss shrimp with the spices and ½ tbsp of oil

• Marinade for up to 1 hour

• Heat 1 tbsp of cooking oil in a large skillet over medium-high heat

• Cook shrimp until it turns pink, approximately 1 min on each side

• Place shrimp on a plate

• Set aside

Instructions

Sauce:

• Heat remaining oil and butter in a large pan or skillet over medium-high heat

• Fry onion until soft, scraping up any bits of the shrimp from the bottom of the pan

• Add garlic and ginger, sauté until fragrant, for about 1 min

• Add in garam masala, cumin, ground coriander and curry powder

• Cook, stirring occasionally until fragrant, for about 1 min

• Add chili powder, salt and coconut milk/cream and simmer for 4 mins

• Stir in shrimp and any juices collected on the plate

• Simmer over low heat until the shrimp is fully cooked, about 1 more minute

• Remove from heat.

• Garnish with chopped cilantro.

Notes: Shrimp Curry can be served on a bed of rice