Try this recipe, or contribute your own.
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- 1/2 teaspoon turmeric 2 pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns) 1/2 pound cauliflower, chopped 1/2 cup ghee or vegetable oil 1 1/2 cups finely chopped onions 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons ground co
- 1/2 teaspoon turmeric 2 pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns) 1/2 pound cauliflower, chopped 1/2 cup ghee or vegetable oil 1 1/2 cups finely chopped onions 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons ground co
- teaspoon turmeric
- pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
- pound cauliflower chopped
- cup ghee or vegetable oil
- cups finely chopped onions
- cloves garlic finely chopped
- teaspoon ground cumin
- teaspoons ground coriander
- teaspoons paprika
- cup plain yogurt (full fat is best)
- teaspoons salt
- teaspoon red pepper flakes
- cup heavy cream
- ounces frozen peas
- basmati rice to serve
- Carbohydrate 53.1829766943276 g
- Cholesterol 0 mg
- Fat 433.838310839297 g
- Fiber 15.6851452479082 g
- Protein 5.94159787585975 g
- Saturated Fat 62.2776709293949 g
- Serving Size 1 1 recipe (945g)
- Sodium 928.327368536103 mg
- Sugar 37.4978314464194 g
- Trans Fat 20.2142042734677 g
- Calories 4052 calories
Step-by-step
- 1
- 1/2
- 1 1/2
- 3
- 2
- 10
- 1/4
- 1/2 teaspoon turmeric 2 pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns) 1/2 pound cauliflower, chopped 1/2 cup ghee or vegetable oil 1 1/2 cups finely chopped onions 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons ground co
- 1/2 teaspoon turmeric 2 pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns) 1/2 pound cauliflower, chopped 1/2 cup ghee or vegetable oil 1 1/2 cups finely chopped onions 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons ground co
- teaspoon turmeric
- pounds peeled deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
- pound cauliflower chopped
- cup ghee or vegetable oil
- cups finely chopped onions
- cloves garlic finely chopped
- teaspoon ground cumin
- teaspoons ground coriander
- teaspoons paprika
- cup plain yogurt (full fat is best)
- teaspoons salt
- teaspoon red pepper flakes
- cup heavy cream
- ounces frozen peas
- basmati rice to serve
Rich golden turmeric stains the aromatic base of onions, garlic, and spices while tender shrimp and cauliflower simmer in a creamy yogurt and heavy cream sauce. Serving this spiced curry requires careful consideration of the starch, as fragrant basmati rice provides the necessary neutral canvas to absorb the robust sauce. Long-grain basmati releases minimal surface starch when rinsed thoroughly in cold water before boiling, resulting in separate grains that prevent the dish from becoming heavy. Pairing the curry with tender green peas folded in at the final minute adds textural contrast and bright color. Determining shrimp doneness relies entirely on visual cues rather than internal temperature probes, since crustaceans cook rapidly. Raw grey shrimp transform into opaque pink C-shapes within three to four minutes of direct heat exposure, and curling into a tight O-shape indicates overcooking and rubbery texture. Ghee contributes a rich, nutty flavor profile, but neutral vegetable oil serves as an effective 1:1 substitute for high-heat sautéing without altering the spice balance. Full-fat yogurt incorporates smoothly into warm sauces without curdling when tempered properly by whisking a small amount of hot liquid into the dairy before combining the mixtures.
