Notes: Recipe is from FIJI. Feel free to substitute lobster or crabmeat for the shrimp.
- 3 tbsp ghee
- 2 bay leaves
- 1 3-inch piece cinnamon
- seeds from 5 cardamom pods, crushed
- 1.5 pounds large uncooked shrimp, shelled and deveined
- 1 one-ince piece ginger, peeled and grated
- 1 onion, chopped
- 4 cloves garlic, peeled and minced
- 1 tbsp flour
- 3 tbsp ground almonds
- 1/2 tsp ground turmeric
- 2.5 cups thick coconut milk (thick part from an unshaken can is ok)
- 3 small hot green chiles (serranos), seeds & stems removed, chopped
- 1 tsp sugar
- salt to taste
- 1 tbsp fresh lemon or lime juice
- cilantro leaves, slivered almonds for garnish
Heat the ghee or oil in a skillet. Saute for 2-3 minutes. Add the shrimp and cook for 2 minutes over low heat, stirring constantly. Remove the shrimp and set aside.
Add the ginger, onion, and garlic, and saute until the onion is sort, about 3 minutes. Add the flour, almonds, and turmeric, and cook over low heat for 2 minutes, stiffing constantly. Add the coconut milk, chiles, and sugar, and simmer for 10 minutes. Return the shrimp to the curry, add salt to taste, and simmer for about 8 minutes.
Add the lemon or lime juice, stir, and remove from the heat. Remove the bay leaves and the cinnamon. Serve over rice garnished with the cilantro leaves and the almonds, or as a filling for roti (a thin bread).
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Source: A World of Curries, DeWitt and Pais
Submitted By: Rick Smith
Shrimp With Cardamom & Almonds