Homestyle Shrimp Curry

19 May 2016 By

This recipe one of mine has been reproduced with permission by Jane Teague in her Cranberry Goat Farm Alaskan Food Blog


  • 1 kilo Alaskan shrimp
  • Oil
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seed, softened with warm water
  • 2 sprigs of curry leaves
  • 2 tomatoes, sliced
  • ½ jar Latasha’s Kitchen Homestyle Seafood Curry Paste
  • ½ cup water
  • Salt to taste
  • 1 green, 1 red chilli slit lengthways
  • 2 cups coconut milk
  • Optional vegetables include 2 pieces of okra, 1 small long eggplant
  • Garnish
  • Fresh coriander or curry leaves
  • Lemon or lime juice


  1. Coat shrimp in turmeric powder and salt and leave aside for about ½ hour in the fridge.  Shallow pan fry when ready.
  2. Heat some oil in a wok and when oil is fairly hot add mustard seeds to splutter and crack open, then add curry leaves and the sliced tomatoes.
  3. Lower heat and add ½ jar of Latasha’s Homestyle Seafood curry paste (or a paste sourced in the Northern Hemisphere). Stir continually for 5 minutes
  4. Add ½ cup of water followed by the sliced green and red chillies and the fenugreek with its water. Cook for a further 5 minutes before adding any other optional vegetables along with the coconut milk. Simmer until the vegetable are cooked.
  5. Add the just cooked pan fried shrimp and simmer until the oil appears on the top of the curry.
  6. Add citrus juice, garnish with coriander and serve with rice on the side.

Jane Teague – Tok, Alaska