Cape Malay Shrimp Curry

Inspired by an afternoon at The Wine Glass in Stellenbosch, this recreation captures the sweet-aromatic soul of Cape Malay cuisine with succulent, head-on prawns nestled in a glossy, sun-drenched spiced gravy. Caramelized shallots, grated ginger, and blooming coriander meet the gentle tang of tamarind and apricot preserve, striking a delicate balance of warmth and acidity. Leaving the shells intact preserves tender sweetness while infusing the glossy reduction with profound, restaurant-worthy shellfish richness.

The Bistro Recipe

Plump, succulent prawns poached in a fragrant Cape Malay tomato gravy laced with cardamom, tamarind, and sweet apricot, straight from Stellenbosch wine country.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 4

Method Simmer & Poach

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Seafood

• 1.5 lb large head-on, shell-on prawns or shrimp, deveined

The Spiced Reduction

• 2 tbsp unsalted butter
• 1 tbsp neutral cooking oil
• 1 piece large yellow onion, finely diced
• 4 cloves garlic, microplaned
• 1 tbsp fresh ginger, microplaned
• 1.5 tbsp mild Cape Malay curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 piece cinnamon stick
• 3 pieces green cardamom pods, cracked
• 14 oz canned fine crushed tomatoes
• 0.75 cup rich seafood or shellfish stock
• 1 tbsp smooth apricot preserve
• 1 tsp tamarind paste
• Flaky sea salt & freshly cracked black pepper, to taste

Garnish & Service

• 0.25 cup fresh cilantro leaves, picked
• 1 piece fresh lemon, cut into wedges

Instructions

1. 1
   Sauté Aromatics

   Melt butter with oil over medium heat; sweat onions gently until glossy and translucent, then stir in garlic and ginger.

2. 2
   Bloom Spices

   Add curry powder, turmeric, cumin, cinnamon, and cardamom. Toast stirring constantly for 60 seconds until fragrant and deeply golden.

3. 3
   Reduce Sauce

   Whisk in crushed tomatoes, stock, apricot preserve, and tamarind. Simmer uncovered for 15 minutes until rich, glossy, and reduced.

4. 4
   Poach Prawns

   Nestle shell-on prawns into sauce. Simmer gently for 4 minutes, turning once, until vibrant coral and just cooked through.

5. 5
   Plate and Garnish

   Ladle into wide stoneware bowls. Crown with picked coriander sprigs, flaky salt, and tuck a juicy lemon wedge beside the prawns.

Chef's Technique

Leave the shells and heads on the prawns during cooking. As they simmer gently in the tomato-tamarind reduction, the shells caramelize and release rich shellfish oil that naturally emulsifies the curry into restaurant-grade velvet.

Bistro Beverage Pairing

Stellenbosch Old Vine Chenin Blanc: A textured Chenin with notes of white peach, honeyed brioche, and crisp acidity cuts the buttery sauce while seamlessly embracing the gentle sweetness of the apricot and tamarind.

Recipe inspired by restaurant

The Wine Glass

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