Dad’s Deviled Shrimp Curry

Plate of Sri Lankan Curries
Dad’s Deviled Shrimp, Black Pork Belly Curry, Jaffna Dhal. Please forgive the quality. I didn’t expect to blog about food, but I just happened to snap this picture of my plate with my ancient iPhone the other day….

This is not a traditional Sri Lankan deviled shrimp curry. There are many, many recipes online for more traditional versions (although spoiler alert: I’ve yet to find two that are the same), and most incorporate sugar and tomato in some form. This recipe is specifically my dad’s invention, and the flavor immediately takes me back to weekend meals with my parents. It could just as easily be called “turmeric shrimp,” but where’s the fun in that? Deviled just sounds like a better time.

Ingredients:

For all measurements, use a teaspoon/tablespoon that you would set a table with – normal flatware, not a baking/measuring teaspoon/tablespoon. It’s the way Dad measured, and I haven’t measured out a converted amount yet.

  • 1 lbs jumbo shrimp (shelled, deveined & washed)You can use fresh or frozen, but don’t make the mistake I made last week and accidentally buy cooked frozen shrimp.
  • ½ heaping teaspoon of Sri Lankan roasted curry powder So, my parents have always just supplied me with my curry powder. Sometimes, they get it from Canada. Other times, a family memember goes to Sri Lanka and brings back packets of the homemade stuff. All I know for sure is that we use roasted curry powder, and my guess would be it’s usually Jaffna curry powder since that’s where my dad’s family originates. Here’s a link for online shopping in the USA: https://www.lokubox.com/country/usa/Currypowder/
  • ¼ teaspoon turmeric
  • ½ teaspoon of salt
  • 1 large yellow onion, quartered and sliced
  • 4 or 5 cloves garlic, crushed with knife and cut in half
  • 1 tablespoon Canola oil
  • One green chile, sliced (optional)
  • 4 or 5 curry leaves

Directions:

  • Toss the shrimp with the curry powder, turmeric and salt. Mix until evenly coated. Put in fridge and let marinade for at least a half hour.
  • Heat the oil in a wok or large, non-stick frying pan over medium-high heat.
  • Bring down the oil heat to medium and add the onion and garlic. Saute until softened/beginning to carmelize.
  • Add the shrimp and green chile to the pan. Sauté for approximately two minutes.
  • Put a little water (few splashes) into the bowl the shrimp marinade in to get out the remaining curry/spices. Add to the pan and finish cooking the shrimp. (Careful not to overcook.)
  • Remove from heat and add curry leaves. Turn a few times and serve.

Enjoy!

Tastefully Yours,

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