to Mike Wolfberg's Home Page

to Mike Wolfberg's Recipes

Mike Wolfberg's Recipe for Mild Shrimp Curry

This is one of a dozen recipes developed by Mike for a Concord/Carlisle Massachusetts Newcomers Gourmet Group dinner which took place on 1-Mar-75.

This appetizer was prepared by a volunteer for the cocktail party.


  1. Place the white poppy seeds and coriander seeds in an ungreased frying pan over very low heat. Toast these seeds for 7 minutes, shaking the pan about once per minute. While the seeds are toasting, peel and coarsely chop the onion (to yield 1/4 c.) and garlic, and set them aside for use in step 4. After 7 minutes have passed, add the cumin seeds and continue toasting for another 45 seconds, shaking the pan constantly. Remove the pan from the heat.
  2. Place the toasted seeds in a dry (small) jar of an electric blender. Add the mustard seeds to the jar, cover, and blend at high speed for 1-2 minutes to yield a fine powder.
  3. Scrape or slice away the brown skin of the ginger root and discard. Chop the ginger to yield 1 tsp. and add it to the blender jar.
  4. Add to the blender jar: chopped garlic, chopped onion, coconut, turmeric, slat, tomato paste, and 5 TBL. of water. Cover and blend at high speed for 1-2 minutes to yield a smooth mixture.
  5. Have 2/3 c. of water and a tablespoon handy near the stove to use during the next two steps. Also for the next step you will have to run hot water over the bottle of coconut oil to melt enough of the solidified oil to use.
  6. In a one- to two-quart saucepan, heat the coconut oil over medium heat. Using a rubber spatula, empty all the mixture from the blender jar into the pan. Stirring constantly, fry the mixture for 8 minutes. If after about 5 minutes the mixture begins to stick and burn, add 1 TBL. of water and stir to avoid burning; you may have to do this a few times.
  7. After the 8 minutes of frying, add the /3 c. of water (possibly minus a few tablespoons) to the pan and stir until smooth. Remove the pan from the heat, cover, and set aside for 1-2 hours before serving.
  8. Cut each of the shrimp in half crosswise to yield two pieces of the same weight (i.e., the tail half will be a little longer). Return the cut shrimp to the refrigerator.
  9. One to two hours before serving, return the saucepan to the stove and warm the sauce over low heat while stirring one minute. Add the shrimp pieces, stir, cover, and remove from the heat.

To serve: Return the saucepan to the stove, and simmer the shrimps in the sauce uncovered over low heat for 10-12 minutes, stirring often. Serve on a plate with toothpicks. This recipe serves 10 when served as an appetizer along with the similar Hot Shrimp Curry.

back to the top of this page This page, maintained by Mike Wolfberg, was last updated on November 03, 2018 .