Cape Malay Shrimp Curry

Prep time: 15 min | Cook time: 15 min | Servings: 2 | Skillset: Effortless

Taste the authentic heritage of Stellenbosch with this traditional Cape Malay masterpiece. This version ditches the creaminess for a deep, concentrated tomato and spice reduction, highlighting the natural sweetness of the shrimp.

Ingredients

Main Component

• 450g (1 lb) Jumbo shrimp, shell-on

• 200g (1 cup) Basmati rice, rinsed

• 2 tbsp (30ml) Neutral oil

• 1 large Yellow onion, finely diced

• 2 tsp Black sesame seeds

The Curry Base

• 4 tbsp (60g) Cape Malay curry powder (clove and cinnamon-forward)

• 3 tbsp (48g) Tomato paste

• 6 cloves Garlic, finely minced

• 1 tbsp (15g) Fresh ginger, grated

• 1 tsp (5g) Red chili flakes

• 1 tbsp (15g) Apricot jam or brown sugar

• 150ml (5 oz) Water or light seafood stock

Garnish

• 1 small Lemon, cut into wedges

• 1 sprig Fresh Italian parsley

Instructions

1. Cook 200g (1 cup) rice in salted water; drain and keep warm.

2. Heat 2 tbsp (30ml) oil in a skillet over medium heat.

3. Sauté onions until golden brown, roughly 5–7 minutes for deep flavor.

4. Add 6 cloves minced garlic and ginger; sauté for 60 seconds.

5. Stir in 3 tbsp (48g) tomato paste; cook until it turns dark red.

6. Add 4 tbsp (60g) curry powder and 1 tsp (5g) chili; toast lightly.

7. Deglaze with 150ml (5 oz) water and stir in 1 tbsp (15g) jam.

8. Simmer sauce for 5 minutes until thick, dark, and glossy.

9. Toss in 450g (1 lb) shrimp; simmer 3–5 minutes until fully cooked.

10. Serve beside rice topped with 2 tsp sesame seeds and lemon.

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Recipe inspired by restaurant

The wine glass

Stellenbosch

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