Shrimp and Potato Curry
With juicy shrimp and melt-in-your mouth potatoes, I love how the spicy savory sauce of this curry explodes with flavor. While traditionally eaten with steaming rice as a comfort food, I love eating this curry over leafy greens - especially at times when I am tired of cold salads. With this dish, I still get my greens and the pops of potato make me feel like I am eating comfort food. And the best part? Dinner is ready in 30 minutes!
Servings: 6 people
- 2 tablespoon butter, unsalted or oil
- 2 tablespoon vegetable oil
- 1 large onion sliced
- 2 teaspoon minced garlic
- 2 teaspoon minced ginger
- 2 cups chicken broth
- 1 tomato chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon chilli powder or less, to taste
- ½ teaspoon turmeric powder
- 1 ½ teaspoon salt to taste
- 2 idaho potatoes cut into ½ inch cubes
- 1 jalapeno pepper sliced into thin 1 inch strips, optional
- 3 green chilies optional
- ½ cup peas
- 1 pound shrimp peeled, headless, larger is better
- ½ cup fresh coriander leaves finely chopped
Melt the butter in a large skillet over medium heat. Add the oil. Add the onions and jalapeños and/or green chilis until the onions are translucent and fragrant- about 2 minutes.
Add the garlic and ginger paste and sauté for about 1 minute
Add the tomato, cumin, coriander, chili, turmeric and salt and fry for about 2 minutes. You are done when the spices and oil clearly separate. Add a little broth if needed so that the spices don't burn
Add the potatoes and cook on medium heat. Add a little broth at a time. as they cook and cover as needed. The objective is to cook the potatoes in a concentrated spice mix to deepen the flavor. This step is complete when a fork easily cuts through the potatoes.
Add the shrimp and mix. Cook for about 3-5 minutes or until the shrimp is just pink. Add the peas. Taste and adjust salt as needed.
Garnish with coriander.
- Shrimp type - I use headless peeled shrimp with the tail on. However this dish can definitely be cooked with the shell and shrimp head on - in fact it gives the dish an even more intensive flavor. The size of the shrimp does not really matter - I like larger shrimp because it looks nice and is easier to cook.
- Decrease cooking time - to sharply reduce cooking time, microwave the diced potatoes prior to cooking.
- Managing the heat - To add more heat increase the chili powder or add a teaspoon of sriracha. To reduce the heat, use paprika, ketchup or tomato paste.
- Variations - you can use the same recipe for fish and chicken - in the case of chicken thought the chicken should be added with the potatoes as chicken takes longer to cook. Adding a little heavy cream or coconut milk at the end adds a new tasty dimension to this dish.
- Storage and leftovers - Shrimp and Potato Curry stores well and will last in the fridge for about 3 days. The dish is just as tasty at room temperature. Care should be taken when reheating shrimp based dishes because overcooking can make the shrimp taste rubbery. The best way to re-heat is to do so over a stove top. If using a microwave, remove the shrimp from the sauce and then pour the sauce over the shrimp to warm it.