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Green Shrimp Curry


2 pounds
3 cloves
½” piece ginger 
1 piece
Green onions – roughly cut
Green chillies – seeded and chopped
3 tbsp
Ground coriander
1 tbsp
Fennel seeds
½ tsp
Mustard seeds
¼ tsp
Unsweetened coconut cream or milk
1 cup
Cilantro leaves
1 cup

Peel the shrimp, leaving tails intact. Slit open along the back and remove the dark vein.

In a food processor grind the garlic, ginger, green onions and chilies to a paste with the oil.

Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3 to 4 minutes. Add ½ cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.

Add the shrimp and cook stirring until shrimp are just tender and turn pink. Chop the cilantro, stir in and serve immediately with rice.