Recipes / 21 June 2018, 07:30am / David Tanis/The New York Times
I let the shrimp for this recipe steep in spices for a bit, starting with a combination of salt and pepper, turmeric, cumin and coriander, and adding chilies and sweet-sour tamarind paste.
Mushrooms, a natural pairing, also played a part. You can use whatever cultivated varieties you can find, whether button-type brown or white ones, pale gray or golden oyster mushrooms.
To put it all together, I used coconut oil and coconut milk.
My Indian grocery had fresh curry leaves, so I added those to the pan, but the dish is fine without them. Mint and cilantro and lime wedges decorated the platter.
Coconut shrimp curry with mushrooms
Yield: 4 servings
Total time: 40 minutes
1 pound medium shrimp, peeled and deveined
Salt and pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon turmeric
1/2 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
1 tablespoon tamarind paste
1 serrano chili, finely diced
Pinch of cayenne
2 tablespoons coconut oil
A few fresh curry leaves (optional)
6 ounces mushrooms, chopped
2 cups coconut milk, fresh or canned
A few mint leaves and cilantro leaves, for garnish
Lime wedges, for garnish
Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chili and cayenne, and mix to coat well. Leave to marinate for 5-10 minutes.
Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1-2 more minutes until shrimp have turned pink and mushrooms have softened.
Add coconut milk and simmer for about 1 minute.
Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.