Vegetable Curry with Shrimp
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
You can also make a vegetarian curry — without shrimp, using vegetable broth and shiitake mushrooms.
Ingredients
- Royal Shrimp - 12 pieces
- Eggplant - 1 piece
- Sweet Potato - 1 piece
- Lemon - 2 pieces
- Parsnip - 1 piece
- Onion - 1 head
- Ginger Root - 1 piece
- Green Chili Pepper - 1 piece
- Fresh Mint - 1 bunch
- Parsley - 1 bunch
- Garlic - 4 cloves
- Vegetable Oil - 2 tablespoons
- Mustard seeds - 1 tablespoon
- Fennel Seeds - ½ teaspoon
- Green Cardamom Pods - 4 pieces
- Star anise - 2 pieces
- Turmeric - ¼ teaspoon
- Sea Salt - 1 teaspoon
Step by Step guide
Step 1
Peel the shrimp, leaving the shells only on the tails (save the shells!).
Step 2
Peel and roughly chop the garlic, slice the chili pepper and onion into thin rings, and dice the parsnip. Remove the stem from the eggplant and cut it into large pieces.
Step 3
Peel the sweet potato and slice it into 1 cm thick rounds. Also peel the ginger and grate it finely.
Step 4
Heat 1 tablespoon of vegetable oil in a pan, add the shrimp shells, ginger, and half of the chopped garlic, and fry over high heat, stirring continuously, until the shells turn red.
Step 5
Pour in 700 ml of cold water, add salt, and bring to a boil. Reduce the heat and simmer covered for 10 minutes.
Step 6
Grate the lemon zest (only the yellow part, without the bitter white layer) finely.
Step 7
In another pan, heat the remaining oil, add the onion, slightly crushed cardamom, star anise, mustard seeds, and fennel seeds.
Step 8
Fry over medium heat until the onion changes color, then add the remaining garlic, chili, parsnip, and lemon zest, and sauté for 3 minutes, stirring constantly.
Step 9
Pour in 300 ml of water, bring to a boil, add the eggplant and sweet potato, strain the broth from the shells into the pan, bring to a boil, and simmer on high heat until the vegetables are cooked.
Step 10
Add the shrimp to the curry and cook for another 2 minutes.
Step 11
Tear the mint leaves into larger pieces and chop the parsley coarsely. Add the herbs to the curry and mix well.
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