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Shrimp Curry

  • Yield: 2 servings


  • 1 teaspoon black mustard seed
  • 1 cup finely-chopped onion
  • 1/2 cup chopped poblano pepper
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 5 tablespoons canola or neutral vegetable oil
  • 1 cup each julienned carrots and green bell pepper
  • 1 cup each sliced okra and diced eggplant
  • 1 cup peeled, seeded, diced tomatoes (tomato concassè)
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup shredded unsweetened coconut
  • 1 teaspoon salt
  • 2/3 cup plain yogurt
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped parsley, for garnish
  • Curry oil (previous recipe), for garnish


  • Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and sauté 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.