The Trick That Turns Curry Shrimp Into a Flavor Bomb
The cook, a sun-weathered local with a knowing grin, tossed fat shrimp into a golden gravy that was fragrant with spices I couldn’t even name back then. One bite, and I was hooked: the shrimp were plump and juicy, the curry rich with turmeric and coconut milk, with just the right kick of heat. I begged for the recipe, and after much laughter (and a promise to never reveal his “secret touch”), he gave me the basics.