Salted Egg Shrimp Curry is a spur of the moment recipe. It just came out of the blue when my mom asked me what we want for our packed lunch the next day. Yup! We cooked our packed lunch the night before and just reheat it in the morning.
I don’t like curry when I was young. It has a very strong distinct flavor. However, when I got older, I started to like it. As they say, as we grow older our taste preference also changes.
My mom always cook curry for our packed lunch. She always use coconut cream for the sauce and it was rich and delicious. However, We have a leftover tub of yogurt in our fridge and I want to make good use of it. Then, it hit me. Why not use it in the curry sauce instead of coconut.
Then, I started imagining the flavor it would give to the dish. I always do that. I don’t know if I’m the only one imagining the flavor an ingredient would give in a dish. Well, I was right. It does not have that rich coconut flavor that I am used to. However, it was light and refreshing. It does not taste overwhelmingly rich, which I like.
Then again, I opened our fridge and saw these salted eggs. Then, my imagination started to worked again. These must be good in the curry recipe and I was right. The mashed salted eggs gave this recipe an added layer of flavor. A nice light and creamy taste.
This Salted Egg Shrimp Curry recipe uses only 2 tablespoons of curry powder. However, if you want it strong you can add more. Feel free to adjust it according to your taste preference.
Do not remove the head of the shrimps. It may look disgusting but trust me it is very flavorful (and sinful). If the shrimp’s body has a subtle sweetness taste, the head has this rich umami flavor.
I would prefer it a little bit spicier but my mom doesn’t like spicy food. So just prepare some fresh chili on the side and mashed it with your serving of curry.
You want an extra rich salted egg flavor (extra sinful)? Simply use 6 salted egg yolks. Broken salted eggs are readily available in the market and much cheaper compared to regular salted eggs.
For more shrimp recipe kindly visit my Shrimp Dishes.
|6 Tablespoons||Olive Oil|
|1 piece||Thumb – sized Ginger, cut into thin strips|
|1 head||Garlic, minced|
|1 bulb||Onion, chopped|
|2 Tablespoons||Curry Powder|
|3 pieces||Salted Eggs, mashed|
|1/4 cup||Chopped Parsley|
|1/2 cup||Cubed Carrot|
|Ground Black Pepper|
Sauté ginger, garlic and onion in olive oil.
Add the curry powder and sautéfor another 3 minutes over low heat.
Add the mashed salted eggs, parsley and carrot. Mix for 5 minutes
Drop in the shrimps and saute for another 3 minutes.
Pour in the yogurt and season with salt and pepper. Simmer for another 5 minutes or until you achived the thickness of the sauce you want.
Salted Egg Shrimp Curry
- 6 Tablespoons Olive Oil
- 1 piece Thumb – sized Ginger, cut into thin strips
- 1 head Garlic, minced
- 1 bulb Onion, chopped
- 2 Tablespoons Curry Powder
- 3 pieces Salted Eggs, mashed
- 1/4 cup Chopped Parsley
- 1/2 cup Cubed Carrot
- 500 grams Shrimps, removed shell but maintain the head
- 1/2 cup Yogurt
- Ground Black Pepper
- Sauté ginger, garlic and onion in olive oil.
- Add the curry powder and sautéfor another 3 minutes over low heat.
- Add the mashed salted eggs, parsley and carrot. Mix for 5 minutes.
- Drop in the shrimps and saute for another 3 minutes.
- Pour in the yogurt and season with salt and pepper. Simmer for another 5 minutes or until you achived the thickness of the sauce you want.