This is a beyond simple curry – one that we featured in a slightly different form when we first started this blog (that seems like AGES ago). We are fans of shrimp curry (and beer) and this mild and quick curry is a go-to at our house. We featured this recently in the San Jose Mercury and got a very nice comment from a reader that made our day. Stacie and I love hearing that someone tried our recipe and loved it. 🙂
Personally, I like a fiery, burning-hot, raging shrimp/seafood curry, but this is not that curry. Sometimes, when the little one is eating something else and I am cooking only for adults, I am known to way spice this up with red chilli flakes, green chillies and even some red curry paste and more of all the spices below. And then I love watching the hubby sweat. If you are a lover of hot food, I urge to to take this basic/mild (but tasty) curry up a notch!
I am hoping that by now everyone has bought some curry powder (yes, Anu this means you too) and is looking for more uses for their stash. Making curry often intimidates people and I can understand why – I, too used to think it was something only my mother could make. Don’t worry about this being spicy for the little ones – you can omit the chilli powder and use less of the other spices. Little ones all over the world eat curry, so why shouldn’t our kids? Ria prefers the fish version and we are working on her liking prawns. But, for now I am just happy that when I am making curry she says “Hmmmm…..Mummy, this smells good in my mouth”. That might mean her mouth is watering.
Try this one. You will like it and you can make it. Trust me.
Seafood Curry in a Hurry
This easy curry takes the hard work and fear out of curry. It is quick, simple and a great way to introduce “spices” and seafood to your little ones. You can adjust the spices to suit your palates. Serve with sautéed spinach or your favorite steamed vegetables. For a vegetarian version use tofu and/or any vegetables you (and your kids) fancy.
Serves 2 adults and 2 kids
1-2 tbsp canola, olive or safflower oil
1 lb shrimp or any firm fleshed white fish like snapper
1 onion, finely chopped
2 cloves garlic, chopped
1 tbsp curry powder
½ tbsp cumin seeds or powder
1 tsp coriander powder (optional)
½ tsp chilli powder to taste (optional)
1-2 tsp salt (to taste)
1 13.5 oz. can of coconut milk
Juice from 1 lemon (optional)
- Heat oil in a saucepan and add chopped onion and cook until softened, about 5 minutes. Add garlic and sauté for another minute and then add all the spices and salt. Fry for another 2 minutes to “cook” the spices
- Add the seafood of choice and coconut milk and simmer for 8-10 minutes
- If using, squeeze the juice of one lemon on curry and serve with rice