Turmeric, a vibrant and aromatic spice, not only imparts a stunning color to the curry but also adds a warm, slightly bitter flavor with a hint of earthiness. Garlic, with its pungent and savory profile, infuses the dish with depth and complexity, while ghee contributes a silky and luxurious texture that coats the shrimp and spices. Cumin seeds, when toasted, release a nutty aroma and a subtle, smoky flavor that elevates the curry’s overall profile. While the coconut adds a slightly sweet note and lastly, cilantro adds a burst of freshness and a touch of herbaceousness to balance the richness of the dish, making it a true culinary masterpiece. Indian Shrimp Fish Curry is a testament to the artistry of Indian cuisine, where the careful selection and blending of spices from My Mom’s Spice Box transform a simple seafood dish into a flavorful and unforgettable culinary experience.
Ingredients:
- 2 pounds shrimp – cleaned and deveined
- 2 tablespoons Super Food Veda Ginger Garlic Ghee
- 1 teaspoon salt
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Super Food Veda Kashmiri chili powder (divided)
- 1 cup fresh cilantro
- 1 cup diced onions
- 1 cup fresh grated unsweet coconut
- 1 tablespoon cumin seeds
- 1 tablespoon of ginger garlic paste (divided)
- 1 cup of water
- 1 sprig of fresh dark green curry leaves
Steps:
- Marinate shrimp, Turmeric, 1/8 teaspoon Kashmiri chili powder, and 1/2 tablespoon of ginger garlic paste. Set aside for 30 minutes.
- In a blender add coconut, 1/2 tablespoon of ginger garlic paste, 1/8 teaspoon Kashmiri chili powder, cilantro, and cumin seeds. Blend until smooth and set aside.
- Heat ghee in sauce pan, sauté onions until golden in color, then add blended ingredients from above. Add 1 cup of water and bring to a boil, and let boil for 2-3 minutes. Add marinated shrimp mixture and put a lid on it. Cook on medium heat for 8-10 minutes, check to make sure shrimp are cooked and tender. Serve the fish curry over rice and top with dark green curry leaves.
- Yields 6 Servings