Whiteleg Shrimp Curry with Corn

1.  Cook the Shrimp: Heat 1 tablespoon olive oil in a wide pan over medium heat. Season the shrimp lightly with salt, pepper, and a pinch of Cajun spice. Add the shrimp and cook for 1–2 minutes per side, just until pink and lightly golden. Remove from the pan and set aside.

2. Build the Curry Base: In the same pan, add the remaining olive oil. Add the sliced leeks and cook for 3–4 minutes until soft and fragrant. Stir in the garlic & ginger paste and cook for 1 minute. Add the cumin, paprika, and remaining Cajun spice, stirring to bloom the spices.

3. Add Sauce & Vegetables: Stir in the tomato purée and coriander paste. Cook for 4–5 minutes, stirring occasionally, until the sauce thickens and deepens in colour. Add the sweet chili pepper and corn, seasoning salt and pepper to taste.

4. Finish the Curry: Lower the heat and stir in the single cream, creating a smooth, rich sauce. Add the cooked shrimp back into the pan and simmer gently for 2–3 minutes, just until the shrimp are warmed through. Finish with fresh lime juice and adjust seasoning if needed.

Serving Suggestion:

♦ Garnish generously with fresh coriander and pomegranate seeds for freshness, colour, and texture.

♦ Serve hot with steamed rice, coconut rice, or warm flatbread.

Tips: 

♦ Do not overcook the shrimp—they should be tender and juicy.

♦ The cream balances the spice beautifully without overpowering the dish.

♦ Pomegranate adds a bright, unexpected pop that lifts the entire curry.