Garlic Shrimp with Curry Leaves
Sri Lanka, a small island south of India, features tropical cuisine with southern Indian infl uences. At a guesthouse in the jungle, Chef Javin greeted me each morning with a bowl of sliced papaya and a huge smile. After breakfast we began cooking lunch, and although he spoke no English he guided me through every dish, putting spices and leaves under my nose to smell before stirring them into sauces, soups, and garlicky shrimp. I became entranced with curry leaves, which grew on a tree outside his kitchen door. The nutty, citrusy aroma was so memorable, I mentioned to my Indian friend at home that I must find a curry tree. Somehow, he located one and it arrived at my doorstep in a metal bucket. Somehow I’ve managed to keep it alive for years, picking off the leaves to stir into curries and fry with cashews. Without your own tree, you can still score fresh curry leaves at an Asian market or international grocer. (And they’re worth seeking out for this recipe! Either way, you’ll appreciate the quick preparation of this shrimp dish for a busy (or lazy) night at home.
Ingredients
Serves 4
Garlic Shrimp with Curry Leaves:
16 medium shrimp, peeled and deveined
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (or coconut oil)
1 teaspoon jalapeño, minced
1 teaspoon black mustard seeds
2 cloves garlic, minced
15 fresh curry leaves
1/2 cup cherry tomatoes, chopped
Process
Rinse shrimp and pat dry with paper towels. Place in a bowl and toss with salt and pepper. Heat a wok or large skillet over medium high heat and add oil. Add jalapeño and mustard seeds. As soon as the mustard seeds start to pop, add shrimp. Cook for 2 minutes, stirring often, then add garlic, curry leaves, and tomatoes. Cook until shrimp is pink and no longer opaque, about 3 more minutes. Remove from heat and serve immediately.
