Shrimp Curry or King Prawn Bhuna

It’s worth using the freshest shrimp you can find. I source ours directly from the Shrimp Docks. They fish wild shrimp off the Florida Keys. If you are in the Tampa Bay Area, take a look at my Resources page.

KING PRAWN BHUNA OR JUMBO SHRIMP CURRY

Ingredients:

For the Base Gravy
5 smashed garlic cloves
1 lb of roughly chopped onions
1 lb of sliced carrots
½ can of peeled tomatoes
1 medium green pepper, chopped
1 medium red pepper, chopped
½ cup of cilantro stems
1 tsp galangal – You can also use fresh, dried or frozen (2 dried slices or 1 square inch of fresh)
1 tsp ground ginger – fresh, dried or frozen (2 dried slices or 1 square inch of fresh)
1 tsp sea salt
1 small red Thai chili
Water to top ingredients
1 tbsp of mild curry powder
1 ½ tsp of turmeric powder
1 tsp of cumin

For the rest of the Dish
2 tbsp oil or ghee
1 onion, chopped
2 garlic cloves, chopped
1 tbsp of mild curry powder
1 ½ tsp of turmeric powder
1 tsp of chili powder
1 teaspoon of salt
1 red sliced red pepper
1 tsp of fenugreek
1 tsp of tomato paste
1 tsp of fish sauce
8 peeled jumbo shrimp, raw, peeled and deveined
1 large tomato

Instructions:

Make the Base Gravy
Place all the “Base Gravy” ingredients in a large pan
Cook on medium heat for an hour and 15 minutes – covered
When vegetables are cooked, add the curry powder, turmeric and cumin
Cook for a further 5 minutes
Take off the heat and let it cool down somewhat
If you used dried ginger and galangal, remove them from the pot
Blend all ingredients very well with a hand blender

For the Rest of the Dish
Heat oil in pan
Add 1 chopped onion
Add 2 chopped garlic cloves and brown
Add the curry powder, turmeric and chili powder, fry for a couple of minutes
Add the sliced pepper
Add fenugreek, tomato paste and fish sauce
Stir
Add the shrimp and cook
Add the onion gravy and reduce to desired consistency
Add there chopped tomato
Warm and serve topped with chopped cilantro

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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