May 17, 2019

Zarrein’s Shrimp Curry

Recipe: Maya Gohill & Cody Willis

Prep Time: 20 minutes

Total Time: 30 minutes

Look for coconut milk powder in stores that carry Indian or Caribbean spices and sauces, or you can substitute one and a half cups of full-fat coconut milk for the powder and water in this recipe.


  • 2 tbsp vegetable or canola oil
  • 1 tsp whole cumin seeds
  • 2 tbsp finely chopped garlic
  • 1 cup finely chopped cilantro
  • 1 1⁄2 tbsp curry powder (Bolst’s Hot Curry Powder recommended)
  • 3⁄4 cup plus 2 tbsp coconut milk powder (Maggi recommended)
  • 2 tbsp tomato paste
  • 3⁄4 cup water
  • 1 tbsp fresh lime juice
  • 1⁄4 tsp chili flakes
  • Salt
  • 1 lb. large shelled shrimp
  • Cilantro sprigs or leaves, for garnish


Yield: Serves 4

Make Curry

  1. In large frying pan, heat oil on medium heat. Add cumin seeds. Roast for 30 seconds, or until slightly brown and fragrant. Lower heat and add garlic. Sauté for 2 minutes, or until garlic is soft but not browned.
  2. Add cilantro and turn heat to medium-low. Sauté until wilted. Add curry powder, coconut milk powder and tomato paste. After stirring for 1 minute, add water, adjusting to desired thickness if necessary. Add lime juice and chili flakes, and season with salt, to taste.
  3. Bring to a simmer, add shrimp and cook gently for 3 minutes, or until just cooked through. Garnish with cilantro sprigs and serve with Fragrant Rice.

Colin Way


House & Home April 2019