Mozambique Fiery Shrimp Curry
(Peri Peri Kari)

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  • 1 1/2 pounds large shrimp, deveined and peeled with the tail left on
  • 1 teaspoon curry powder
  • 1 tablespoon lemon juice
  • 3 tablespoons unsalted butter or peanut oil
  • 2 teaspoons minced garlic
  • 1 small (3 ounce) red onion, peeled and minced
  • 2 teaspoons peri-peri paste (see recipe below) or 2 teaspoons minced fresh, green chiles with seeds
  • 2 medium-size ripe tomatoes, minced or pureed with skin
  • 1 teaspoon lemon thyme, or 1/2 teaspoon thyme plus 1/2 teaspoon lemon zest
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons paprika
  • 1/2 cup chicken broth or water
  • Coarse salt to taste

Indian-style Peri Peri Sauce

  • 1/2 cup sliced fresh hot red (or green) chiles, about 10, 5-inch long chiles
  • 2 teaspoons tomato paste or 4 teaspoons tomato puree
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cumin or cumin seeds

Julie Sahni's Homemade Curry Powder

  • 2/3 cup coriander seeds
  • 1 1/2 tablespoons cumin seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon white peppercorns
  • 24 whole green cardamom pods, about 1 tablespoon
  • 5 dried, whole red chiles, broken into bits
  • 1 (3-inch) cinnamon stick, broken into bits
  • 1 teaspoon fennel seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon celery seeds or dill seeds
  • 2 tablespoons turmeric
  • 1 tablespoon paprika
  • 32 dried kari leaves or mint leaves
  • 2 teaspoons ground ginger powder
  • 1 teaspoon ground mace or grated nutmeg
  • 1 to 9 teaspoons cayenne


  1. Shrimp: In a bowl, toss the shrimp with curry powder and lemon juice and set aside.
  2. Heat 1 tablespoon of the butter in a large sauté pan over high heat until hot. Add the garlic and the shrimp, toss and stir until they turn pink and cut up, about 2 minutes. Remove the shrimp into a bowl.
  3. Add the remaining butter to the pan along with the onions. Reduce the heat to medium-high and cook, stirring, until the onions are soft and begin to brown, about 4 minutes. Stir in the peri-peri paste, tomatoes, lemon thyme, parsley, paprika and the broth. Cook until the tomatoes are soft and the sauce has thickened, about 3 minutes.
  4. Return the shrimp to the sauce and cook until the contents are heated through. Check the seasoning and add salt to taste.
  5. Serve over plain cooked rice.
  6. Indian-style Peri Peri Sauce: Combine all the ingredients in a blender or a food processor and process until the chiles are finely minced to a paste. If you are using the cumin seeds, it will not be completely ground which is perfectly acceptable.
  7. Julie Sahni's Homemade Curry Powder: Combine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned frying pan. Roast the spices over medium-high heat, stirring, until they are lightly colored, about 5 minutes.
  8. Remove and cool spice-mixture before grinding into a powder in a coffee grinder.
  9. Transfer the curry powder into a jar, cover tightly and store in a cool dark place.

Serves 4.

Posted by jerseyjan at Recipe Goldmine 7/12/01 7:22:07 am.

Recipe courtesy of Julie Sahni.