This is a dish that my Grandfather Ivar used to make. He always made it really hot and spicy but you can decide yourself how hot you want it to be by adding more or less cayenne powder. This is my interpretation of Grandpa’s Shrimp Curry.
Makes 4 portions
1 kg unpeeled Shrimps (2,2 pounds)
3 blanched Tomatoes
2 fresh Paprika’s, of different colors
1 tablespoon Curry Powder
½ teaspoon Paprika Powder
1 millilitre Cayenne Pepper
2 chopped cloves of Garlic
2 tablespoons of Chili Sauce
3 dl Double Cream (1 1/3 cups)
1 1/2 teaspoon of Salt
Fresh Black Pepper
Fresh Cilantro (Coriander)
1. Melt butter in a frying pan and add curry, paprika powder, cayenne pepper and garlic. Add the peeled shrimps and blend with spices. Remove to a plate and set aside.
2. Fry the chopped vegetables with butter until soften. Add chili sauce, salt and fresh black pepper. Simmer for a couple of minutes and then add double cream. Cook for a few minutes.
3. When the sauce is ready you add the shrimps just before serving, heat it up for maximum 1 minute. Don´t boil the shrimps because then they tend to get chewy.
4. Serve the shrimp curry with rice and fresh cilantro.
Photo: Fredrik Övgård