Shrimp and Cauliflower Curry

This is a basic fisherman's curry from the Southern Coast of Vietnam. This dish is simple to make and it is usually eaten from a communal bowl, or even from the wok itself. Served with noodles, rice or chunks of baguette to soak up the deliciously fragrant and creamy sauce.

Recipe: (Serves 4)

450 g / 1 lb raw tiger shrimp (jumbo shrimp), shelled and cleaned
Juice of 1 lime
15 ml / 1 tablespoon sesame or vegetable oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
2 red chilies, seeded and chopped
1 cauliflower, broken into florets
5 ml / 1 teaspoon sugar
2 star anise, dry-fried and ground
10 ml / 2 teaspoon fenugreek, dry-fried and ground
450 ml / 0.75 pint / 2 cups coconut milk
1 bunch fresh coriander (cilantro), stalks removed, leaves chopped, to garnish
Salt and ground black pepper

Method:

1) In a bowl, toss the shrimps in the lime juice and set aside. Heat a wok or heavy pan and add the oil. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry for 2-3 minutes.

2) Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little. Add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque. Season to taste, and sprinkle with coriander. Serve hot with noodles or rice.