A Tangy-Spicy Shrimp Curry to Welcome 2009

Coconut shrimp curry

Vittal Shetty, corporate chef for the Bay Area’s Amber India restaurants, loves the simplicity and versatiliy of this coconut shrimp curry dish.

Redolent of tamarind, chilies, garlic, cumin seeds, tomatoes, and coconut milk, it cooks in a flash. Best yet, the curry paste can be made in large batches, then frozen in smaller quantities. That way, you’ll always have some on hand to use with most any seafood.

Find the recipe and my profile of Shetty in today’s “Chef’s Night In” column in the San Francisco Chronicle Food section.

Some of the ingredients for the curry dish: (back, from left to right) curry leaves and Byadagi chilies; (front, left to right) tamarind juice and chopped red onions.

Read about how the 6-foot-3-inch Shetty once dreamed of joining India’s armed forces, but decided his creative talents were far better suited to the kitchen. As executive chef of Amber India in San Jose’s Santana Row, he’s brought a modern touch to traditional Indian fare.

Executive Chef Vittal Shetty cooks in his home kitchen.

Print This Post


  • Great profile in the Chronicle–you make it seem like I’ve met him. Thanks for doing all this great work you do on your site and elsewhere.

  • That shrimp curry looks fabulous! It looks like a nice, warm dish to eat on a cold, rainy/slushy day…hehe. (That’s the weather back here)

  • Spicy is the BEST way to ring in the new year!

  • Glad there are so many spice addicts out there! Wimpy me can only take it in moderation. But that’s what’s so great about this curry paste — you can adjust the heat to your liking.

Leave a Reply

Your email address will not be published. Required fields are marked *