Cape Malay Shrimp Curry

Serves: 2│40 min

Inspired from The Wine glass, Stellenbosch South Aftrica

This aromatic dish is a South African classic, specifically inspired by the vibrant flavors found at The Wine Glass in Stellenbosch. It balances a gentle, fruity heat with a rich, savory gravy, perfectly coating plump, head-on shrimp.

Ingredients

Main Component

• 450g (1 lb) Large shrimp/prawns, shell-on (head-on preferred for flavor)

• 300g (1.5 cups) Basmati rice

• 15ml (1 tbsp) Vegetable oil

• 1 medium yellow onion, finely diced

The Curry Sauce

• 45g (3 tbsp) Cape Malay curry powder (or a mix of mild curry, turmeric, and cumin)

• 5g (1 tsp) Brown sugar

• 15ml (1 tbsp) Apricot jam (the traditional "secret" for sweetness)

• 240ml (1 cup) Coconut milk or heavy cream

• 120ml (0.5 cup) Fish stock or water

• 2 garlic cloves, minced

• 5g (1 tsp) Fresh ginger, grated

Garnish

• 1 fresh lemon wedge

• Fresh cilantro (coriander) sprigs

• Black sesame seeds (for the rice)

Instructions

1. Rinse the basmati rice until water runs clear; cook according to package instructions and set aside.

2. Heat oil in a large skillet or wok over medium-high heat.

3. Sauté diced onions until translucent and golden, approximately 5 minutes.

4. Add garlic, ginger, and curry powder; toast for 1 minute until fragrant.

5. Stir in apricot jam, brown sugar, and fish stock to deglaze the pan.

6. Pour in the coconut milk; simmer for 5 minutes until the sauce thickens slightly.

7. Add the shrimp to the simmering sauce in a single layer.

8. Cook shrimp for 3 to 4 minutes, turning once, until pink and opaque.

9. Season with salt and pepper to taste; remove from heat immediately.

10. Fluff the rice and sprinkle with black sesame seeds.

11. Serve the curry in a deep bowl, topped with cilantro and a lemon wedge.

Recipe inspired from

The Wine glass

Stellenbosch, South Africa