Creamy Shrimp Curry
¾ in (2 cm ginger, sliced
6 cloves garlic
½ teaspoon cumin seeds
3 tablespoons mustard or vegetable oil
1 bay leaf
1 cinnamon stick (2 in/5 cm)
4 green cardamom pods, bruised
1 large onion, diced
4 green chillies, deseeded and minced
½ teaspoon salt
½ cup (125ml) water
1 lb (500g) shrimp, peeled and deveined
1 cup (250ml) thick coconut milk
½ teaspoon sugar (optional)
Minced coriander leaves (cilantro) to garnish.
Place the ginger, garlic and cumin in a blender or food processor and grind to a paste. Heat the oil in a wok and stir fry the baby leaf, cloves, cinnamon and cardamom for 1 to 2 minutes until fragrant. Add the onion and stir-fry gently for 5 minutes before adding the green chilies and the ginger paste. Continue stirring for another 2 minutes. Add the salt and water.
Simmer uncovered for 5 minutes, then place the shrimp in the wok and simmer for another 3 minutes. Add the coconut milk and simmer gently for about 5 minutes, stirring occasionally, until the shrimp are tender. Stir in the sugar, if using and serve sprinkled with coriander leaves.