Indian-Inspired Shrimp Orzo Curry

Hi everyone! Here is an Indian-inspired shrimp orzo curry that I'm sure will blow your mind if you try it for tonight's dinner!

This specific dish has been an insane personal project of mine. I had tried so many variations of shrimp orzo curries, seeing how I could bring on some Indian fusion to the dish. I got some additional inspiration by trying a couple of Thai-fusion dishes as well, but at last I finally figured out what components to add to truly make this fusion dish work! The magic of this shrimp orzo curry comes from the potatoes and peas in addition to aromatic Indian spices. Try this out for a flavourful dinner that'll take you around the globe. Enjoy :)


Serves: 2

Ingredients
  • 7 oz shrimp
  • 8 oz orzo
  • 3 large tomatoes, chopped
  • 1 medium onion, chopped
  • 300 g yellow potatoes, boiled and cut into cubes
  • 1/2 cup (85 g) peas
  • 1 black cardamom
  • 1 green cardamom
  • 2 green chiles
  • 2 tsp ginger, chopped
  • 2 tsp garlic, chopped
  • 1/4 tsp turmeric, divided
  • 1/2 tsp cumin seeds, divided
  • 1/2 tsp coriander
  • 1/4 tsp ground cumin
  • 1/2 tsp red chili powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup hot water
  • 1 clove of garlic
  • 1/2 cup coconut milk
  • 1 1/2 tbsp mustard oil, divided
  • Salt to taste
  • Cilantro for garnish
Instructions
  1. Heat a pan on medium heat. Add half of the mustard oil and heat until oil starts to smoke. Lower heat and add the green and black cardamom and half of the cumin seeds. 
  2. Add onions, ginger and garlic and cook until the onions are slightly browned.  
  3. Add the tomatoes and mix well. Season with ground cumin, red chili powder, cayenne pepper (if using), half the turmeric, and salt. Stir and cook until the tomatoes have melted. 
  4. Once the tomatoes have cooked, add the chiles. Cook a bit further until the mixture has slightly dried. Keep stirring every other minute to prevent sticking. Add 1/4 cup water if mixture gets too dry. 
  5. Add the orzo pasta and cook and stir for about one minute. Then add the water and bring the water up to a boil. 
  6. Once the water has come up to a boil, reduce the heat to medium-low. Cook the pasta, stirring once every few minutes to ensure the pasta does not stick to the bottom. Add more water as necessary until pasta is al dente.
  7. As the pasta cooks, heat a non-stick pan on medium heat. Add the remaining mustard oil and once again let it smoke. When the oil begins to smoke, add the remaining cumin seeds and let them cook out until they reach a reddish-brown colour.
  8. Then, add the boiled potatoes into the pan. Season with salt and rest of the turmeric and cook them out until they are a light crispy golden brown
  9. Once the potatoes have cooked well, your pasta should be finished cooking. Check for seasoning, then add the peas, coconut milk, shrimp and potatoes. Cover the pan with a lid and let the steam cook out the shrimp, for about three minutes. Serve hot and enjoy :) 

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