Vadouvan Shrimp Curry
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Vadouvan Curry with Shrimp
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Category
Indian
Prep Time
8 hours
Cook Time
1 hour
Vadouvan masala is a unique blend of Indian and French culinary influence. Developed in the seaside Pondicherry region on the Southeastern coast of India, the blend is milder than traditional Indian curries and includes the addition of shallots for a more delicate flavor.
Pondicherry (or Puducherry) was a French colony until 1954, known as "The French Riviera of the East". Long European controversy over the region dates back to the 17th century, as Portuguese, Dutch, British, and French empires competed for control of the region. Prior to the European colonization, several Southern Indian dynasties ruled the area, with a brief invasion from Muslim rulers from the North. Known to Ancient Romans as Ponduca (meaning marketplace), Pondicherry has long been a critical trade point along the Eastern coast and thus desirable to many regimes.
Vadouvan reflects the complex history of this region, and it is now used in both local as well as French cuisine. It is used as a meat rub, in curries, and has become somewhat trendy in the kitchens of high end restaurants as well. This vadouvan curry recipe is for a classic shrimp curry with a twist: the unique flavor of this masala.
Ingredients
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1 pound shrimp
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3 teaspoons Vadouvan Masala spice blend
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1 cup yogurt
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Juice of half lemon
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2 shallots, chopped finely
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1/4 teaspoon salt
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1 cup pureed tomato (fresh or canned)
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1 cup pureed tomato (fresh or canned)
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3 tablespoons oil or ghee
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1/2 cup cream
Directions
Prepare the marinade. Mix the yogurt, spice blend, lemon juice, and shrimp in a bowl. Mix to blend evenly. Cover and let marinate 8+ hours
Heat 2 tbs oil in a heavy-bottomed pan on medium heat. Add chopped shallots and cook until translucent, being careful not to burn.
Add 2 teaspoons of Vadouvan Masala, stirring quickly. Immediately add the pureed tomato, stirring frequently until thickened (~10 minutes)
Add 2 cups hot water. Bring to a boil, then cover and reduce heat on simmer until thickened
Add cream, stir, and cover again. Simmer until the sauce is the consistency you want to serve
Meanwhile, cook the shrimp. Melt the remaining oil in a heavy pan, and cook the shrimp 2-3 minutes on each side, until lightly browned and cooked in the center
Add the cooked shrimp to the sauce and cook for another 3-4 minutes until flavors are blended
Serve over rice or with naan, with cream drizzled over tikka masala and chopped cilantro