Indian-American chef Mr Floyd Cardoz shares his delicious shrimp curry recipe.

Following the recent launch of his new book Flavorwalla, we asked the world-renowned Indian-American chef Mr Floyd Cardoz (owner of The Bombay Canteen in Mumbai and Paowalla in New York) for a traditional curry recipe. Big enough to feed a family or group of friends, this is an easy mid-week meal to whip up in less than an hour.

“When I was growing up in Bombay, this was a very common lunch dish at our house. I quickly realised why it’s such a great family meal. Adults appreciate the excellent taste of the mild, tender cauliflower and sweet, toothsome shrimp simmered in coconut milk with lots of aromatic flavours. Kids just really enjoy it because it’s yummy and different, without being particularly spicy. And everyone agrees that it makes the kitchen smell delectable while it’s cooking.”

Serves: 6 Cooking time: 1 hour

INGREDIENTS:

680g (21–25 count) head-on shrimp Sea salt 1 tbsp canola oil 225g thinly sliced onions 5 garlic cloves, finely minced 1 tbsp turmeric 1½ tsp cumin seeds, ground 1 tsp black peppercorns, finely ground 1 serrano chilli, sliced lengthwise in half 1 tbsp tamarind paste 1 tbsp cider vinegar 975g cauliflower florets 600ml Chaokoh-brand coconut milk (stir well before measuring)

METHOD:

1. Remove the heads and shells from the shrimp, reserving both. De-vein the shrimp and rinse them well. Season the shrimp with salt and refrigerate.

2. Place the shrimp heads and shells in a medium saucepan, add cold water to cover, and bring to a boil over medium heat. Reduce the heat and simmer until the liquid is reduced to 700 ml (around 3 cups), after 25-30 minutes. Strain the stock and set aside.

3. Heat the oil in a pot over a medium-high heat until simmering. Add the sliced onions and cook, stirring occasionally, until translucent, for 3-4 minutes. Add the garlic, turmeric, cumin, and pepper and cook for 2-3 minutes, until the garlic is lightly coloured and the spices are fragrant.

4. Add the reserved stock, the chilli, tamarind paste and vinegar and bring to a boil. Reduce the heat and simmer for 5 minutes.

5. Add the cauliflower and coconut milk and bring to a boil over medium-high heat. Season with salt. Reduce the heat and simmer gently until the cauliflower is just beginning to soften, 3-4 minutes.

6. Stir in the shrimp and cook until the shrimp are firm, 5-7 minutes. Remove and discard the chilli, if desired. Taste and adjust the seasoning. Serve hot with steamed white rice.

Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books), which is out now