This blazing hot Indian shrimp curry gets its singeing heat from the “bhut jolokia” or ghost chile, one of the hottest chile peppers in the world. In its powdered form, just 1/2 teaspoon makes a swelteringly hot curry. For a slightly less potent (but still fiery hot) result, scale back the chile powder to 1/4 teaspoon. Be sure to protect your eyes and nose while handling the Ghost Chile Powder.

Prep time: 15 min

Cook time: 60 min

Total time: 75 min

Spicy Shrimp Curry
Copyright Recipe © 2014 Woodland Foods


Makes 4 servings


  1. Sprinkle shrimp with 1/2 teaspoon turmeric, and toss lightly to coat. Refrigerate for at least 30 minutes, and up to 2 hours. When ready to cook, remove shrimp from refrigerator and let sit at room temperature while preparing curry.

  2. Heat oil in large, heavy-bottomed skillet over medium-high heat until shimmering. Reduce heat to medium, add onion and cook, stirring frequently, until golden brown, about 8 minutes. Add garlic, and cook until aromatic, about 1 minute.

  3. Reduce heat to low, and add tomatoes, ginger, coriander, Ghost Chile Powder and remaining 1/2 teaspoon turmeric. Protect your eyes and nose while adding chile powder, as it can produce a strong, irritating vapor when heated.

  4. Cook mixture, stirring occasionally, until liquid has mostly evaporated, mixture turns reddish-brown color and oil begins to separate from mixture around edges of pan. This should take about 10 minutes.

  5. Stir in fenugreek leaves, Amchur Powder and salt. Add shrimp, and stir to coat in mixture. Add water, and stir. Cover pan and cook over low heat until shrimp are opaque and just cooked through, about 4 minutes.

  6. Without disturbing lid, remove pan from heat and let sit for about 15 minutes to allow flavors to meld. When ready to serve, gently reheat over low heat, if necessary, stirring occasionally.

  7. Serve over steamed basmati rice, garnished with chopped cilantro.