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Shrimp Curry with Pear-Tamarind Chutney

Top this spicy curry with the sweet, calming flavors of pear chutney.


For Curry:
2 Tbsp. canola oil
2 Serrano chile peppers, minced (optional)
1 cup Ready-Set-Serve Sliced Yellow Onions
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/2 Tbsp. fresh ginger, minced
1 tsp. mustard seeds
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups Markon First Crop Tomatoes, chopped
1/2 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 1/2 cups heavy cream
12 large shrimp, peeled and cleaned
4 cups Basmati rice, cooked
For Chutney:
2 Tbsp. canola oil
3 Markon First Crop Pears, peeled and chopped
1 small Markon First Crop Red Onion
1 clove Ready-Set-Serve Peeled Garlic
1 tsp. fresh ginger, minced
1 Tbsp. tamarind paste
1/3 cups golden raisins
2 Tbsp. Ready-Set-Serve Lemon Juice
3 Tbsp. cider vinegar
1/3 cup sugar
1 cinnamon stick
1 tsp. ground cumin


For Curry:
Heat oil in a large skillet. When hot, saute peppers, and onions. Once soft, add garlic, ginger, mustard seeds, cumin, coriander, turmeric, salt, and pepper; cook until seeds begin to burst. Add tomatoes and heavy cream; stir together and add shrimp. Simmer until shrimp are just cooked.
Serve curry over Basmati rice; top with dollop of pear chutney.
For Chutney:
Heat oil in a large skillet. When hot, saute pears, onion, garlic, and ginger. Once soft, add remaining ingredients and simmer until thickened and jam-like.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.