• Lunch
  • 15 m
  • Medium

Indian shrimp curry with shiitake and fennel serves 2


  • 4 large Vannamei shrimp (raw, peeled)
  • 100g chopped fennel
  • 100g shiitake mushrooms
  • 200ml stock
  • 200ml coconut cream
  • Vadouvan (or masala) curry powder
  • Atsina cress (or fennel leaves) to garnish

Instructions / directions

  1. Stew the shiitake and fennel in the stock. Add curry powder and the coconut cream. Simmer for a few minutes. Season with salt and pepper.
  2. Fry the shrimp in hot oil and serve everything together in a bowl garnished with cress.
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This recipe is brought to you by Mowi

Mowi is one of the largest seafood companies in the world, offering an extensive range of high-quality fish and seafood products. Mowi harnesses nature to produce nutritious, tasty and supreme quality seafood from the ocean. As a result of its ongoing innovation and sustainable development it is the world’s largest supplier of farmed Atlantic salmon, satisfying one fifth of global demand.

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