Rock shrimp, so named for their particularly hard shell, have a delicate, sweet flavor. Try them in traditional Indian curry sauce with this family recipe from fashion designer Naeem Khan.



Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large high-sided skillet or wok over high heat. Add cumin seeds and cook, stirring, until lightly toasted. Add curry paste and curry leaves, and reduce heat to medium. Cook, stirring, for 15 to 20 minutes. Oil will begin to separate from paste. Stir in coconut and tomatoes and continue cooking, 10 to 15 minutes more. If paste begins to look too dry, add a little water to moisten.

  • Increase heat to high and add rock shrimp. Cook, stirring, until opaque, 7 to 10 minutes. Remove from heat and garnish with cilantro; serve immediately with rice.

Reviews (5)

7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I’m always amazed at the lower ratings on Martha recipes. All I see is people disliking a self made, talented, smart woman. I have made this and it is absolutely delicious. Will be making again quite soon.
Rating: Unrated
Chicken works well with this recipe...make sure you cut the chicken into 1" cubes..and cook it a bit longer as shrimp cooks faster. Best. Naeem.
Rating: Unrated
Does the recipe work well with chicken instead of shrimp?
Rating: Unrated
Dear Sultana... The recipie is correct...There is curry in the curry paste. Please review how to make curry paste in the 3rd line of the recipe...nk
Rating: Unrated
This recipe seems to be written wrong? Isn't there any curry except the leaves? Shouldn't the rock shrimp be added to the bottom of the recipe? I am going to try it and since I watched the show I do know how it is made. Thanks, good show. Dpopcorn