Spicy Shrimp Curry with Bell Peppers
This week it was fresh peppers, a nice collection of them, fresh green and bursting with their sweetly intoxicating flavor. It is a pure joy to slice into their crisp fragrant flesh and inhale the capsicum scents while prepping along the food. The slipped in perfectly into this flavorful shrimp curry. I currently make this curry two ways – stove top and in the instant pot. The instant pot version is soupier. I like the flavorful sauce, so I leave it untouched. Perfect over steaming hot Basmati Rice. Other than the shrimp, this dish is all about the final bounty of late fall. Tomatoes, spicy peppers and flavorful bell peppers. This flavor profile will work well with chicken or even ground turkey. Essentially anything that can benefit from a good resounding pop of flavor. The best part of things is that it cooks quickly.I was amazingly spice adverse growing up, and by most Indian standards I think my touch is still gentle with the use of spices. Anyhow, I loved the bell peppers because they have the fresh flavors of the green chili, without the heat. Later, when I learnt to stomach more of a spicy zing, I still love matching the sparkle of hot chili, with the fresh and intoxicating flavors of bell peppers.
This recipe was developed with our first batch of bell peppers, cutting into them, slicing through their addictively fragrant crisp flesh left me mesmerized. All, the peppers have their own magic, but the green bell pepper cannot be taken for granted either.
It has been a long time since I have found peppers with such amazing flavor, until of course we started growing them. Visit your local farmer’s market, they will have large amounts of fresh colorful peppers too. Mix up the bounty, throw in some extra spicy ones for good measure.
Spicy Shrimp Curry with Bell Peppers
A flavorful shrimp curry made with a nice dose of spice and fresh summery bell peppers.
Ingredients
- 1/4 cup of grape seed oil
- 1 small onion, very finely chopped
- 1 tablespoon minced ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon red chili powder
- 1 teaspoon dried fenugreek leaves
- 2 fresh small red tomatoes, cut into eights
- 1 large or 2 small bell peppers cut into a dice to match the onions
- 1 teaspoon salt
- 1 pound of large shrimp, shelled and deveined
Instructions
- Heat the oil and cook the chopped onion on low heat for about 6 to 7 minutes, until the onion is soft and beginning to turn golden.
- Add in the ginger, turmeric, black pepper, fenugreek leaves and the tomatoes and cook for another 3-4 minutes, until the tomatoes soften and release their juices but are not mushy.
- Add in the bell peppers and salt and stir well and cook for another 2-3 minutes.
- Add in the shrimp and simmer for 6 minutes until the shrimp is cooked through.
- Add in the ginger, turmeric, black pepper, fenugreek leaves and the tomatoes and cook for another 3-4 minutes, until the tomatoes soften and release their juices but are not mushy.
- Add in the bell peppers and salt and stir well and cook for another 2-3 minutes.
- Add in the shrimp and simmer for 6 minutes until the shrimp is cooked through.
Notes
Instant Pot Method
Turn the instant pot onto saute mode. Add in the oil and cook the chopped onion for about 5 minutes, until the onion is soft and beginning to turn golden. Add in the ginger, turmeric, black pepper, fenugreek leaves and the tomatoes and cook for another minutes. Add in the bell peppers and the shrimp and cook on low pressure for 2 minutes. Do a quick steam release and serve immediately.
Tania Mushtaq
It looks so tasty. I will definitely try it. because It has an appetite suppressing effect. Capsicum helps to improve skin health and it also reduces aging symptoms. It is good for diabetic patients.