Spicy Shrimp Ndolé Curry

Ingredients

In this adaptation, the traditional Cameroonian Ndolé crevettes dish is transformed into a spicy shrimp curry with a Northeast Indian twist. The original dish typically uses a variety of meats, including beef, pork, or fish, along with bitter Ndolé leaves. In this version, shrimp takes center stage, and the bitterness of Ndolé leaves is balanced with the aromatic spices commonly found in Northeast Indian cuisine. The result is a vibrant and fiery curry that showcases the best of both culinary traditions. We alse have the original recipe for Ndolé crevettes, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup Ndolé leaves (substitute with spinach if unavailable), finely chopped 1 cup Ndolé leaves (substitute with spinach if unavailable), finely chopped
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
3. 3.
   Add the diced tomatoes to the pan and cook until they soften and release their juices.
4. 4.
   Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Cook for a minute to toast the spices.
5. 5.
   Add the shrimp to the pan and cook until they turn pink and are cooked through.
6. 6.
   Stir in the finely chopped Ndolé leaves (or spinach) and cook for a few minutes until wilted.
7. 7.
   Season with salt to taste and simmer the curry for another 5 minutes to allow the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Ndolé leaves — If Ndolé leaves are not available, you can substitute them with spinach. However, Ndolé leaves have a unique bitter flavor that adds depth to the dish, so try to source them if possible.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a sprinkle of red pepper flakes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.
• Make sure not to overcook the shrimp to maintain their tender texture.
• Feel free to add other vegetables like bell peppers or peas to the curry for added color and nutrition.

Serving advice

Serve the Spicy Shrimp Ndolé Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Spicy Shrimp Ndolé Curry in a vibrant serving dish, allowing the rich red color of the curry to shine through. Garnish with a sprig of fresh cilantro for an elegant touch.