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Cover: Some like it hot

30Mar 12

Shrimp curry with sambal oelek and cream

Shrimp CurryI often get asked if cooking Indian food  takes a lot of time, and I get the impression that people assume they need hours and hours to prepare an Indian dish. It also seems to me that most people think that you always need lots of ingredients and different herbs in order to cook up a good recipe.

 

To those of you who think that Indian food necessarily has to be elaborate and very time-consuming, here is a dish of Shrimp curry with sambal oelek and cream to show that this is not true.

These curries are not any more elaborate than a normal pasta dish. Perfect for a weekday dinner for the family, you can make it as spicy or mild as you want. Just add the ingredients to taste as you go along, and I’m sure you will end up with one scrumptious curry!

Seafood helps lighten a dish, and the flavours go well with the curry. You can also try a prawn and kale Madras curry, which uses kale to replace spinach.

Ingredients:
• 700g of shrimp in their shells
• 1 large red pepper
• 1 large green pepper
• 1 leek
• 1 red onion
• 2 teaspoons of curry
• 2 tablespoons of olive oil
• 3 large garlic cloves
• 2 tablespoons of tomato purée
• 2dl of whipped cream or full-fat cooking yoghurt
• 400g of tinned chopped tomatoes
• 2 teaspoons of sambal oelek
• 1 pinch of ground pepper
• 1 pinch of salt
• Fresh coriander leaves (optional)

Preparation method:
1. Wash and peel the shrimp.
2. Wash the peppers and remove the pips. Chop into squares.
3. Wash the leek and cut into thin slices.
4. Cut the onion into thin slices.
5. Fry the curry in the olive oil in a large frying pan.
6. Add all the vegetables and let them sizzle for a few minutes but without getting any colour.
7. Press the garlic into the frying pan and add the tomato purée and chopped tinned tomatoes.
8. Let it all boil slowly for 5 minutes.
9. Add the whipped cream. Add the salt, pepper and sambal oelek.
10. Add the shrimp.
11. Add the coriander leaves. Reheat and let simmer for 5 minutes.
12. Serve with Basmati rice or Indian naan bread and a glass or white wine.

Takes: 20 minutes
Makes: 4 portions

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