I have touched the subject of curry before - in my earlier post on chicken curry.  Here is another type of curry with seafood.  Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia .In India the curry cuisine in the north is not the same as that in southern India . In addition there is the matter of the Chef - No two cooks make identical recipes. Every good cook has his or her own special style and adds that individual touch to a meal. 

In simple terms - a curry is a spicy recipe but the way the types of spices and herbs are used differs considerably from cook to cook, family to family, culture to culture and country to country. Not all curries are hot and spicy. In fact there are far more more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes. 

Increase the amount of Chilli powder and/or chilles - and you can increase the amount of heat!  Add yoghurt, Coconut milk, lemon juice or tomatoes - and you can reduce the amount of heat.  The recipe below uses lemon juice (or tamarind paste if you can find it in a local indian store)  to temper the heat.  The spices add a delicate flavor to the shrimp that will have you licking your lips and asking for more!


1 large or 2 medium onions, finely chopped
2-3 tbsp canola oil
4-6 cloves of garlic, crushed
1 tsp chilli powder
1 tsp turmeric
1 tbsp curry powder
3-4 green/red chiles (sliced)- or to taste
4-6 Curry Leaves
1-2 tsp tamarind paste or 1 finely chopped tomato
1 tbsp fresh mint (or 1 tsp mint sauce)
1 tbsp brown sugar
25 medium sized fresh or frozen shrimp (prawns)
1 large bunch of fresh coriander - to garnish

Heat the oil in a wok or pan and fry the onions till soft and golden.  Add the Garlic, chilli powder, turmeric and curry powder;   Add the chillis, tamarind, mint, sugar and salt to taste. Add the peeled and cleaned shrimp and fry for a minute or two. Add some water and simmer for about 5 mins - Do not overcook!
Garnish with lemon and coriander leaves .Serve hot over cooked rice/ pasta or with rotis/bread.

If you find that you do not have either lemon juice or tamarind to make this dish - try substituting 1 chopped tomatoe add after browning the onions.

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