Ingredients:

  • 2 Tbsp Unsalted Butter or Ghee
  • 1 Tbsp Neutral Oil (e.g., Rapeseed or Canola)
  • 1 large Yellow Onion, finely diced
  • 2 Tbsp Fresh Ginger Root, grated or minced
  • 4 cloves Fresh Garlic, minced
  • 1-2 Green Chili (e.g., Serrano or Thai), sliced thinly
  • 12-15 leaves Fresh Curry Leaves
  • 1 tsp Black Mustard Seeds, whole
  • 1 tsp Ground Turmeric
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 Tbsp Hot Madras Curry Powder
  • Kosher Salt, to taste (start with 1/2 tsp)
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Chicken Stock or Water, Low sodium
  • 5 lb Large Shrimp (Prawns), peeled, deveined, tail off
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro (Coriander), roughly chopped, for garnish

Instructions:

  1. Prep the Mise en Place: Ensure all vegetables are chopped and the shrimp is prepped (this is critical for speed).
  2. Heat the Fat: Melt the butter/ghee and oil in the heavy-bottomed pot over medium-high heat. Once shimmering, add the mustard seeds and curry leaves. Cook until the seeds begin to pop and the leaves turn fragrant (about 30 seconds).
  3. Sauté the Base: Add the diced onion and a pinch of salt. Cook until softened and translucent, about 5–7 minutes.
  4. Add Aromatics: Stir in the minced ginger, garlic, and sliced chili. Cook for 1 minute until fragrant.
  5. Toast the Spices: Reduce the heat slightly. Add the ground turmeric, coriander, cumin, and curry powder. Cook, stirring constantly, for 60–90 seconds until deeply fragrant (This is the crucial “blooming” step).
  6. Add Tomatoes: Pour in the canned diced tomatoes and stir well, scraping up any spices stuck to the bottom. Cook for 3 minutes until the sauce thickens slightly.
  7. Simmer the Sauce: Pour in the full-fat coconut milk and the stock/water. Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer gently, uncovered, for 5 minutes, allowing the flavours to marry. Taste and adjust salt.
  8. Cook the Shrimp: Increase the heat to medium-low. Add the prepared shrimp to the simmering sauce, ensuring they are submerged. Cook for 3–5 minutes, stirring occasionally. Do not overcook; the shrimp are done when they turn fully pink and opaque.
  9. Finish and Serve: Remove the pot from the heat. Stir in the fresh lime juice. Check seasoning one last time. Garnish generously with fresh chopped cilantro (coriander) and serve immediately.