View Full Version : Nigella: Shrimp Curry and Fruit Salad

08-11-2003, 08:05 AM
Over the weekend I finally tried Nigella's Mauritian Shrimp Curry from Forever Summer. It was good! The flavors were Indian, but it was not a curry-powder tasting curry. Instead, it reminded me of spice blends I've used in other Indian dishes. The recipe follows. I wasn't sure what to serve with the curry (besides basmati rice, of course), so I finally ended up making Nigella's Gingered and Minty Fruit Salad, which is also from Forever Summer. I had to adapt it a bit, though, since the recipe calls for lots of exotic fruits I couldn't get. Mine was just a salad of mixed melons with Nigella's ginger-mint syrup, but it was still good! I'll post that recipe for anyone who wants it. The shrimp recipe follows (copied from Nigella's Kitchen). :D


1 tablesp. turmeric
1 teasp. ground coriander
1 teasp. ground cumin
half teasp. chilli powder
quarter teasp. mace
2 cloves garlic
1 onion
2 tablesp. peanut oil
14 oz. canned chopped tomatoes
juice and zest of half a lemon
1 stick cinnamon
1 tablesp. curry leaves
1 1/2 pounds medium raw shrimp, shelled and de-veined
good grating nutmeg
handful chopped fresh coriander
3-4 green jalapenos or finger chiles

Measure out the turmeric, coriander, cumin, chilli powder and mace into a bowl and grate over the peeled ginger and garlic cloves.
Add a little water to form a paste and then leave to one side. Finely chop the onion, adding a bit of salt to stop it sticking and fry gently in the oil until it softens. Stir in the spice paste and stirring still, cook for a minute or so. Pour in the tomatoes then fill the empty can with water and add it to the pan. Squeeze in lemon juice and pop in the cinnamon stick and curry leaves and let the whole sauce simmer gently for about half an hour so that it can thicken and the ground spices will lose their floury taste. When you are ready to eat add the raw shrimp and let them cook through. Keep tasting to make sure they have lost their glassy middles.
Pour the curry into a shallow bowl and grate well with fresh nutmeg and the lemon zest. Sprinkle over the coriander and split the finger chillies lengthwise leaving their stalks and seeds in tact. Arrange them as artistically as you please over the dish. Serve with plain basmati rice.
Serves 4-6