Elegant Saffron Shrimp Curry with Coconut Our New Comfort Food
When you think of Provencal food it’s true that curry dishes are not what rush to mind. However, the population base and contemporary tastes are changing with the times. Recently, Ashley Tinker of Curious Provence shared her source for “exotic” spices in Marseille (here).
We decided to make shrimp curry with saffron and coconut for Easter, straying far from more traditional, and a bit boring, lamb dishes. Many of the ingredients (turmeric, cumin seed mustard seeds) are easily found in most grocery stores in Provence. Make certain to buy your saffron from a reputable source. Although still an expensive spice, saffron is grown and harvested in the region.
More Recipes with Saffron
Cauliflower Saffron Soup a creamy soup is easy to make as a savoury starter dish.
Slightly decadent… langoustine ragoût with fennel and saffron is served on little boxes of puff pastry.
Colourful and delicious, poached sea bass in a delicious shrimp and saffron broth.
From the oven at Mirabeau Wine a saffron chicken with potato and courgette.
Mussels cream soup with saffron and leeks a warm soup by Cook’n with Class.
Shrimp Curry with Saffron and Coconut
- 1 teaspoon Saffron threads
- 1/2 cup lukewarm water
- 28 large Prawns peeled and deveined
- 1 tbsp + 1 tsp Salt divided
- 1/2 cup Canola Oil
- 1 1/2 tbsps cumin seeds
- 3 cups Puréed Fresh Tomatoes see note
- 2 tbsps Brown Mustard seeds
- 1 tsp Ground Fenugreek Seed
- 1 tsp Crushed Red Pepper
- 1 tsp Turmeric
- 2 cups Water
- 2 cups Coconut Milk full fat, stirred
- Basmati rice for serving
- Place the saffron in a small bowl and pour in the lukewarm water. Let sit for 20 minutes.
- Place shrimp in a non-reactive bowl and add 1 teaspoon of the salt. Using your hands, massage the salt into the shrimp. Cover the bowl and refrigerate for at least 6 hours.
- Heat the oil in a medium skillet over high heat for 1 minute. Stir in the cumin seeds and allow them to sizzle for 30 seconds.
- Turn the heat to medium, then add the tomatoes, mustard seeds, ground fenugreek, pepper flakes, turmeric, and the remaining 1 tablespoon salt. Stir well and cook for 5 minutes, or until the oil glistens on the tomatoes.
- Add the 2 cups water, stir well, increase the heat to high, and bring to a boil.
- Reduce the heat to medium-low and cook the curry another 10 minutes, stirring often.
- Stir in the coconut milk, saffron, and the saffron soaking water, and cook another 10 minutes. (The curry can be made to this point in advance and brought back to a boil just before serving.)
- With the curry boiling over medium heat, add the shrimp in a single layer but do not stir them. Allow them to cook undisturbed for 1 minute.
- Then stir gently and toss, coating with the sauce. Let cook another 4 minutes, or until shrimp are done.
- Serve with basmati rice.