| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 15g | 10g | 15g |
| sugars | fibre | protein | salt |
| 5g | 2g | 25g | 1.2g |
There’s something truly magical about bringing together fresh seafood and robust, earthy flavors in a way that celebrates both. As a native of Portland, Maine, I’ve always been swayed by the natural gifts of the Atlantic coast, particularly when it comes to shellfish. Today, I’d like to share the magic with you by introducing one of my all-time favorites: the Snake Gourd and Shrimp Curry.
A Union of Land and Sea
This recipe is a sublime fusion that combines the salty succulence of shrimps, reminiscent of Maine’s briny coastline, with the unique and delightful texture of snake gourd. A beloved vegetable in Asian cuisine, snake gourd lends a pleasant crunch that pairs perfectly with shrimp. Not many dishes can emulate the balance of textures and flavors that is inherent in this tasty curry.
For those unfamiliar, snake gourd is a long, slender vegetable quite similar to a cucumber but with a unique taste that’s wonderfully refreshing. Its high water content makes it an extremely light and hydrating vegetable, making the Snake Gourd and Shrimp Curry both a flavorful and nourishing meal.
A Symphony of Spices
What elevates this dish is a blend of spices that brings life to the simple ingredients. Ground cumin and turmeric lay the foundation with their earthy tones, whilst the curry powder and green chilies add heat and zest keeping your palate wanting more. The mustard seeds add a sharp, tangy punch, and the coconut milk pulls the spices together, offering a creamy richness to counterbalance the heat.
Those familiar with Indian shrimp curries may note similarities here, how the spices bring out the best in the shrimps, making each mouthful delightfully intense. This recipe, though, puts a unique spin with the addition of snake gourd – a masterstroke if you ask me. The curry also pairs excellently with a side of steamed jasmine rice or some naan bread for a complete, hearty meal.
Without a doubt, the Snake Gourd and Shrimp Curry is a wonderful showcase of how diverse ingredients from far-flung corners of the world can come together to create a dish that is delicious, comforting, and wholesome. Trust me, one spoonful of this vibrant curry will make you fall hopelessly in love with its fantastic flavors and textures. Happy cooking!
What You’ll Need
- 2 pounds of snake gourd
- 1 pound of shrimps, peeled and deveined
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon freshly grated ginger
- 1 tablespoon mustard seeds
- 2 teaspoons curry powder
- 1.5 teaspoons turmeric
- 1 teaspoon ground cumin
- 1-2 green chilies, split (optional)
- 2 cups coconut milk
- 1 cup water
- Salt to taste
- Cilantro leaves for garnishing
Method
Step One
Rinse the snake gourd under cold running water, then cut it into thin slices.
Step Two
Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the chopped onions. Cook them, stirring regularly, until they soften and start to brown, which should take about for 5-7 minutes.
Step Three
Add the crushed garlic and grated ginger to the pan, along with the mustard seeds. Cook for another minute or so, stirring often, to allow the flavors to meld together.
Step Four
Stir in the curry powder, turmeric, cumin, and the optional green chilies. Cook for another minute to toast the spices and release their aromas.
Step Five
Add the sliced snake gourd to the pan, along with the shrimps. Stir well to ensure the gourd and shrimps are well coated with the spiced onion mixture.
Step Six
Pour in the coconut milk and water, then season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan and let it simmer for about 15-20 minutes.
Step Seven
Check that the snake gourd is tender and the shrimp is pink and cooked through. Adjust the seasoning if necessary, then serve hot, garnished with fresh cilantro leaves.
