Approx cost: €6
Approx calories (per serving): ~650
Approx preparation and cooking time: 40 mins
I’ve heard that “Curry” has overtaken all other dishes in England to become the new national dish. Despite being about as British as Hummus there does seem to be something quite English about the idea of “going out for a curry”. Living in France, a good curry isn’t something you can come across too easily. Like decent Chinese food, the French have an, apparently, altogether more “delicate” palate, and thus restaurants have adjusted their cuisine as a result. I don’t like the sort of thing which leaves you breathing fire, but a good bit of kick is wonderful.
Here’s a really simple recipe which can be cooked up with a minimum of effort. It makes a deliciously creamy, saucy curry which tastes just like the kind you get from decent restaurants so if you’re a curry fan I’d strongly recommend you try this. Now I just need to find some curry leaves and paneer cheese to make my next batches of Indian food.
– A good quantity of shrimps. I have about 500g whole, cooked shrimps here
– ~400-500 ml Coconut Milk
– 1 large red Bell Pepper
– 1 large Onion
– 2 tbsps Sunflower Oil
– 3 tbsps good quality Curry Paste – something like Korma curry paste – Note: some curry pastes you really don’t want to use this quantity of… Thai Green/Red curry paste for example
– If available, a large handful of fresh Coriander
- Start by peeling and chopping the onion, and then de-core and chop the pepper into small strips.
- Add the oil to a large saucepan and place on a hot stove. Heat the oil and then add in the onion. Fry the onion lightly for about a minute, stirring well, before adding in the curry paste and stirring to mix with the onion.
- Add in the sliced bell pepper and then pour all the coconut milk into the pan and stir gently to mix with the curry paste, onion and pepper. If you prefer, you can halve the quantity of coconut milk and add 1 part coconut milk to 1 part water instead. Place on the stove and allow to simmer, lowering the heat if necessary. Meanwhile, peel and de-head the shrimps, remembering to clean away the intestinal tract. I hate this task – it’s so time consuming and I always end up with shrimp head-juice squirting all over the kitchen so if you can get ready-peeled shrimps I’d really recommend it!
- Keep simmering the curry sauce until it has reduced in volume by a fair amount. As a result the texture should be thicker and very creamy. Once this has been achieved, chop the coriander leaves and add into the sauce, with the shrimps, and cook through for about 5 minutes. Be careful not to cook the shrimps too long or else they will dry out. Heating them in the sauce right before serving will ensure they retain their plump juiciness. Serve out with basmati rice and maybe some naan bread and enjoy!