Surely we will run out of new shrimp curry recipes any time now. I mean, the shrimp section in our favorite curry cookbook isn’t that big. However, in the meantime, we’ve been keeping a bag of prawns in the freezer – few things make a better quick weeknight dinner – so we’re always up for a new recipe to try.
This curry uses yet another of those ingredients that you pick up in a store, thinking you’ve been seeing references to it everywhere – then once you bring it home you can’t find a single mention of it. This is what happened to us with sumac, although we’re beginning to have a bit more luck on that front. In this case it was fenugreek leaves – we bought a box at a short-lived Indian grocery that ill-advisedly opened in the back of an outbuilding in Burlington, behind the Outlet Mall. Of course, they turned out to be chopped and dried, when our recipes call for fresh or frozen. Sigh. Continue reading