The flavor of shrimp accentuates the creamy coconut and cream to make a fragrant curry. Instead of shrimp, use chunks of fish or other shellfish.
Serves 10 to 12
ingredients
2 pounds small shrimp, peeled with deveined, tails on
1 teaspoon ground turmeric
2 teaspoons sea salt, divided
Generous pinch of saffron
2 cups heavy cream
1/3 cup ghee
1 teaspoon cumin seeds
15 to 20 kari leaves, minced
2 cups minced white or yellow onions
1 serrano pepper, minced
One 14-ounce can coconut milk
1/3 cup ginger purée
instructions
Marinate the shrimp in turmeric and 1 teaspoon salt and refrigerate for a few hours or overnight.
Combine the heavy cream with saffron and refrigerate for a few hours or overnight.
In a large Dutch oven or stockpot over high heat, warm the ghee, pop the cumin seeds, and fry the kari leaves. Immediately, add the onions and continue cooking on high until the onions sweat. Lower the heat to medium, cook stirring frequently until the onions are translucent and slightly golden in color.
Add the serrano pepper, saffron cream, coconut milk, ginger purée, and remaining 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 10 to 12 minutes.
Slide in the marinated shrimp and cook for 2 to 3 minutes until the shrimp is cooked, then, turn the heat off. Let the curry rest for 15 to 20 minutes before serving.
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