For the marinade
½ tsp. kosher salt
¼ tsp. ground peppercorns
¼ tsp. cayenne pepper
2 Tbsp. lemon juice (from about ½ lemon)
1 pound large or extra-large shrimp, peeled and deveined
For the sauce
1 cup water
¼ cup California Olive Ranch extra virgin olive oil
24 curry leaves,* roughly torn (optional)
4 dried red chilies
1 tsp. ground peppercorns
3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
1 Tbsp. plus 1 tsp. kosher salt
2 garlic cloves, peeled and chopped
2 tsp. ground coriander
½ tsp. turmeric
2 cups canned chopped tomatoes
½ tsp. curry powder
1 ½ cups coconut milk
1 cup chopped fresh cilantro
1. To make the marinade, place all the ingredients in a gallon-sized re-sealable plastic bag. Add the shrimp, toss to coat, and refrigerate.
2. Set ½ cup of water next to the stovetop. Heat the California Olive Ranch extra virgin olive oil with the curry leaves (if using) and chilies in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.
3. Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes.
4. Stir in the curry powder and cook for 1 minute, and then pour in the coconut milk and ½ cup of water. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.
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