Make Ahead

Curried Celery Sauce with Shrimp

March 13, 2012
4 Ratings
  • Serves 6
Author Notes

During their stay in India, the British learnt to like Indian spices and even came up with the concept of the curry powder. They also merged vegetables such as celery into the Indian palate that otherwise were considered outside the Indian domain. This sauce is my attempt to re-create the mild and sweet flavors of a British curry sauce, I have matched it with shrimp in this recipe, however it can be eaten with anything including serving it as a gravy over roasted meat or celery.

The recipe does not need much hands on attention, but does need the slow cooking to get the best flavors to show case in the dish.
Rinku Bhattacharya /Spice Chronicles

Test Kitchen Notes

Creativecook’s Curried Celery Sauce with Shrimp is an easy and flavorful solution to your mid-week dinner dilemma. Although the recipe does not specify when to add the celery or onion, I simply sautéed them until they were fragrant before adding the apple. Then, as Creativecook notes, the key to this recipe is allowing the ingredients to mingle. So, while the celery, onion and green apple bubble away, mostly unattended, you have time to start your rice, or make your salad – whatever else your pre-dinner routine demands. Once your trio has changed from spring green to golden, it is only a matter of adding spice, a bit of light cream, a whir in the blender, then back into the pan along with the shrimp to simmer until done. Served over hot rice, the comforting curry is sweet from the apple, with celery and onion providing depth and cayenne a contrasting note of heat. My only recommendation would be to add splash more liquid – either cream or stock - than 1/3 cup if your mixture seems dry. —gingerroot

What You'll Need
  • 2 tablespoons oil
  • 4 tablespoons butter
  • 1 yellow onion, cut into a dice
  • 1 cup minced celery (about 6 stalks)
  • 1 granny smith apple, diced (peel on)
  • 1 teaspoon powdered coriander
  • 1 teaspoon cayene or to taste
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt or to taste
  • 1/3 cup light cream
  • 1/2 pound shelled and de-viened shrimp
  • 2 tablespoons minced parsley, to garnish
  1. Heat the oil over medium heat in a heavy bottomed pan for a minute.
  2. Add in the butter and let it melt into the oil. Stir in the onion and and celery and let the mixture cook for about 4 to 5 minutes, until wilted and turning softly golden.
  3. Add in the apple and cook for another 10 minutes, by now the mixture should be fairly saucy and the ingredients should have melted into each other.
  4. The onions should turn pale golden and the celery should soften at this point.
  5. Add in the coriander, fenugreek and the red chili powder and cook for 3 to 4 minutes.
  6. Turn off the heat, cool slightly and place in a blender and puree until smooth add in the light cream at this point.
  7. Return the pureed sauce to the skillet and add in the shrimp and bring to a simmer and cook for 6-7 minutes, until the shrimp is cooked through.
  8. Stir in the parsley and serve over hot toast or rice.
Contest Entries

See what other Food52ers are saying.

  • Cheryl
  • Joe Spinelli
    Joe Spinelli
  • Rinku Bhattacharya /Spice Chronicles
    Rinku Bhattacharya /Spice Chronicles
  • gingerroot

7 Reviews

Umami C. June 30, 2022
My husband and I made this for dinner last night. We are lifelong lovers of curry, so we've had quite a few in our days to say the least. But this is by far the most interesting (both by ingredient and taste), the flavors pair together so well and each bite is overflowing with a sweet and savory balance. We served jasmine rice, topped with the curry, and our shrimp on top (we like ours with a little char on them), So yummy! Absolutely will be making again and we also have a bit of leftover curry which we will be enjoying for lunch today.
Cheryl March 13, 2017
Really delicious! I subbed vegan, almond "ricotta" for the cream and added a little water. I used much less than a tsp. of cayenne. The sauce is incredible. Wish I was creative enough to think of other ways to use it. Adding a bit of chutney would be good too. This made only 3 servings, not 4. There was enough sauce that it could be stretched to 4, but would need to add more shrimp. Try it!
Cheryl March 13, 2017
Also reduced oil by half and had ghee on hand so used that instead of butter, but half amount called for.
Joe S. March 7, 2014
Thank you. I'm going to try it.
Rinku B. March 6, 2014
Hi Joe, thanks for point this out. I have fixed the problems.
Joe S. March 6, 2014
Some instructions were left out. It doesn't tell when to add the onions & celery or how long to cook it. Then it also left out the light cream. Would have loved to try it.
gingerroot March 20, 2012
This sounds lovely.