Miheer Shete of Toronto’s Bannock restaurant has trained and worked around the world. Originally from Mumbai, he came to Canada five years ago but never lost the taste of home. The flavours in this curry are inspired by Konkan, a coastal area near Mumbai where coconut, curry leaves, tamarind and seafood are abundant. This is a variation on his octopus curry that was one of the most popular dishes at CurryFest. Measure out ingredients before you start cooking.
- 1/2 cup grated coconut, fresh, frozen or dried and soaked
- 2 tbsp chopped peeled ginger
- 1 tbsp finely chopped green chili
- 2 tbsp chopped coriander stems
- 1/4 cup water
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tbsp vegetable oil
- 2 tbsp crumbled dried curry leaves
- 1/4 cup chopped shallots
- 1 tsp cayenne pepper
- 1 cup diced tomato
- 1 tsp shrimp paste
- 1 cup coconut milk
- 2 tsp tamarind paste
- 1 tbsp packed brown sugar
- 1/2 cup water
- Salt to taste
- 14 oz (400 g) peeled shrimp
- Fresh coriander leaves
- Freshly grated coconut
Blend grated coconut, ginger, garlic, chili, coriander stems and water in a blender or food processor until finely chopped. Reserve.
Heat medium-sized pot over medium heat. Toast cumin and coriander seeds for 2 minutes or until just fragrant. Remove seeds and crush with a mortar and pestle or smash with the back of a knife. Add oil to same pot. Add curry leaves and crushed seeds. Cook for 2 minutes or until oil becomes fragrant.
Add shallots and sauté for 2 to 3 minutes or until softened. Add coconut masala and cayenne pepper and cook, stirring occasionally, for 6 to 8 minutes or until masala begins to turn golden. Add diced tomato and shrimp paste and cook for 5 more minutes.
Add coconut milk, tamarind paste and sugar, stirring to fully incorporate. Add water and simmer 10 to 15 minutes or until sauce thickens. Season with salt and add shrimp. Continue simmering for another 3 to 5 minutes or until the shrimp are cooked. Do not allow the curry to boil as this will overcook the shrimp.
Garnish with chopped coriander leaves and grated coconut. Serve over steamed basmati rice.