Shrimp curry with roasted spices from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

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Notes about this recipe

  • TrishaCP on June 29, 2013

    This was really delicious and simple once all of the prep work was completed (including roasting and grinding the spices). For me, the combination of flavors, Indian and Southeast Asian, was definitely a best of both worlds situation. I did have to omit the pandanus (no time to hit the Thai grocer, my only local source), and I missed the floral note it would have added. The sauce was quite spicy for me- I would reduce the dried red chiles in the spice blend if heat is an issue.

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