Preeti writes: "This is an easy yet satisfying curry to make. It might be a simple dish, but the sauce is so scrumptious I sometimes just have it over rice on its own. We source sustainable, wild-caught shrimp from the Gulf of Mexico. In the spring, fresh peas are plentiful; at times of the year when peas are out of season, we substitute frozen organic peas. Humble and comforting, this dish could quickly become a welcome addition to a weekly repertoire."
Makes 1 cup
Combine the spices and grind them in a spice grinder in batches, until all spices are fully ground. Mix well and keep in an airtight container for up to 4 weeks.