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Shrimp with Curry Leaves
Shrimp with Curry Leaves recipe – The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy.
Ingredients:
1 lb large shrimp, shell-on and and head-on
1/2 teaspoon salt
4 tablespoons oil
2 sprigs curry leaves, use only the leaves
5-10 bird’s eye chilies (depends on your heat tolerance), chopped
5 shallots, finely chopped
1 clove garlic, finely chopped
1 teaspoon turmeric powder
1 tablespoon tamarind concentrate
1/2 teaspoon sugar
Method:
Heat the remaining 1 tablespoon of cooking oil in the wok, put in the bird eye’s chilies, shallots, garlic, and stir fry for 1 minute or until fragrant.
Mix in the shrimp with curry leaves. Add in the turmeric powder, tamarind concentrate, sugar and stir fry continuously for 3 minutes or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.
It is not easy to come by fresh curry leaves here in Orange County. So whenever they are available at the local Indian grocery store, I rarely let the opportunity to whip up something spicy slip by, especially during the winter months. The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy. The leaves impart an unmistakable fragrance when used in any cooking, especially stir-fries, that I can best describe as smoky with a citrusy note. Ironically, unlike its namesake implies, the curry leaf doesn’t smell or taste like curry powder, although it is used to enhance the flavor of many curry dishes.
Growing up on an island where jumping fresh seafood is abundantly available has nurtured my deep affinity for seafood as my ingredient of choice. And one of the scents that evokes fond memories of my childhood is the distinct aroma of curry leaves coupled with the briny-sweet aroma of fresh shrimp wafting from my mother’s kitchen whenever she prepared her pièce de résistance—”Shrimp with Curry Leaves“. This dish is one of the truly “old school” seafood with curry leaves favorites before the advent of new creations such as Butter Prawn, Black Pepper Crab, or Creamy Butter Crab.
To fully savor the intense flavor of spices in this shrimp with curry leaves recipe, you have to lick the sauce coated on the shrimp shell as you take a bite of the shrimp, so be prepared to get your fingers “dirty.”
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More Delicious Recipes:
Satay Prawns (Prawns with Spicy Peanut Sauce) Recipe
Sambal Udang (Prawn Sambal) with Roti Jala
Tamarind Prawn (Assam Prawn)
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Joeman
What a great recipe, Bee! It’s not only delicious, it’s perfect when you’re trying to watch calories. It makes me feel sorry for those who are actually on a standard diet. They need to discover Rasa Malasia instead!
Mitzi
Wow. I’m blown away by this recipe! I cooked this for dinner tonight and it was very flavorful despite the small amount of salt, which is a welcome trait in any recipe in my book. It’s my first time cooking with curry leaves and turmeric. So glad I finally tried this. Fresh curry leaves are hard to come by here. I’m from the Philippines. Thank you! Now I want to try your other recipes…
Isayers
Hi, what if I cant see any Curry leaves in the market, What should I do? What leaves I can replace?
Rasa Malaysia
Just do without them. You can’t actually replace curry leaves they have a very distinct flavor.