Shrimp and Vegetable Korma – Sybaritica

This Shrimp and Vegetable Korma is an Indian dish of Shrimp, Cauliflower and Carrot braised with spices in a creamy Coconut Milk based Sauce.

  • 3/4 lb medium Shrimp peeled and de-veined.
  • 2 cups Cauliflower florets
  • 10-12 Baby Carrots sliced lengthwise into halves or thirds
  • 1 small Onion minced
  • 5 Tbsp. Butter
  • 1 tsp. Garlic Salt
  • 1 can Thick Coconut Milk
  • 1 tsp. coarsely ground Chili
  • 1 tsp. Fenugreek Seed
  • 1 tsp. Coriander Seed
  • 2 Cloves
  • ¼ tsp. Cardamom Seeds
  • 1/3 tsp powdered Ginger
  • 1/3 tsp. White Pepper
  • 1 Tbsp. Turmeric
  • Grind together all the spices except the Garlic Salt and Chili and set aside.
  • Melt the butter in a pot over a low-medium heat and add the onion. Sprinkle with the Garlic Salt and let the onions sweat until softened and just beginning to darken slightly.
  • Stir the ground spice mixture into the onions. Allow this to cook for a minute or so.
  • Add the vegetables and Coconut Milk and stir well. Allow this to come to a low simmer and cook until the vegetables are just tender. Reduce over higher heat to thicken, or add a little to water if thicker than desired.
  • Add the Shrimp and the Chili and cook just until the Shrimp are pink.
  • Serve immediately, or chill overnight to better blend the flavors and re-heat gently for service.