Orange Shrimp Curry with Cherry Tomatoes by Tanerxaydin

Ingredients

• 300 g peeled, deveined shrimp
• 160 g basmati rice, uncooked
• 300 g cherry tomatoes, halved
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, grated or minced
• 1/2 cup orange juice (from 1-2 oranges)
• 2 tsp curry powder
• 150 ml dashi or vegetable stock
• 1 tsp fish sauce
• 1 tbsp soy sauce
• 1 tsp honey (optional)
• 2 tbsp olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup fresh coriander, chopped (for garnish)
• 1 tsp black and white sesame seeds (for garnish)
• 1 lime, cut into wedges (for garnish)
• 1/4 tsp chili flakes (optional, for garnish)
• 1/2 avocado, sliced (optional, for garnish)

Instructions

1. Cook the basmati rice according to package instructions (typically 15-20 minutes simmer, then 10 minutes rest). Set aside and keep warm.
2. Heat 1 tbsp olive oil in a large pan over high heat. Sear the shrimp for 1–2 minutes per side until just cooked and pink. Remove and set aside.
3. In the same pan, add 1 tbsp more olive oil and sauté the halved cherry tomatoes over medium-high heat for 2–3 minutes until slightly softened.
4. Deglaze the pan with the dashi or stock, scraping up any browned bits. Season lightly with 1/4 tsp salt if needed.
5. Add the grated ginger and garlic. Simmer over medium heat for 1–2 minutes until fragrant.
6. Stir in the curry powder and mix well to combine, cooking for 30 seconds
7. Pour in the orange juice. Let the sauce simmer gently over medium-low heat for 5-7 minutes until it thickens slightly.
8. Return the shrimp to the pan. Add fish sauce, soy sauce, and the optional honey. Simmer for another minute to heat through. Adjust seasoning if needed
9. Serve the curry over hot basmati rice. Garnish with fresh coriander, sesame seeds, and a sprinkle of chili flakes if desired.
10. Finish with a wedge of lime on the side.