16/10/2026
Star of Asia–Style Creamy Shrimp Curry with Turmeric Basmati Rice
A restaurant-inspired recreation of the creamy shrimp curry remembered from Star of Asia, Luxembourg.
Serves: 3–4 people
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Spice level: Mild
Part 1: Creamy Shrimp Curry
Ingredients
For the shrimp
* 700 g raw shrimp, peeled and deveined
* ½ tsp salt
* ½ tsp turmeric
* 1 tsp garam masala
* 1 tbsp vegetable oil, for pan-frying
For the curry sauce
* 3 tbsp ghee or butter
* 1½ tbsp vegetable oil
* 2 medium onions
* 4 garlic cloves
* 1 tbsp fresh ginger, roughly chopped
* 2 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp mild curry powder
* 300 ml cooking cream or single cream
* 250–350 ml water or mild chicken/vegetable stock
* 1–2 tsp sugar, optional
* Salt to taste
To finish
* A small squeeze of lemon juice
* Fresh coriander, optional
Method
1. Season the shrimp
Pat the shrimp dry with kitchen paper. Season with ½ teaspoon salt, ½ teaspoon turmeric and 1 teaspoon garam masala. Mix well and set aside.
2. Pan-fry the shrimp
Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat.
Pan-fry the shrimp in batches if necessary, approximately 1–2 minutes per side, depending on their size, until about 80% cooked.
Transfer to a plate and set aside. Reserve any juices released by the shrimp to add to the curry later.
3. Stir-fry the aromatics
Peel and roughly chop the onions, garlic and ginger.
In a large saucepan, heat the ghee or butter and 1½ tablespoons of vegetable oil over medium heat.
Add the onion, garlic and ginger. Stir-fry for approximately 8–12 minutes, stirring regularly, until softened, fragrant and lightly golden.
4. Add the spices
Add the ground coriander, cumin and mild curry powder directly to the cooked aromatics.
Stir-fry for approximately 30–60 seconds, allowing the spices to release their aroma. Keep stirring so they do not burn.
5. Add water and blend
Pour in approximately 250 ml of water or mild stock. Stir well, scraping up any flavourful residue from the bottom of the pan.
Simmer briefly for 1–2 minutes, then remove from the heat and allow the mixture to cool slightly.
Transfer to a blender and blend until completely smooth. Work in batches if necessary, and take care when blending hot liquids.
Return the blended sauce to the saucepan.
6. Add the cream
Place the saucepan over medium-low heat. Stir in the cooking cream and optional sugar.
Simmer gently for 3–5 minutes until the sauce is smooth, creamy and well combined.
Add more water or stock gradually if the sauce is too thick. Season with salt to taste.
7. Finish cooking the shrimp
Add the pan-fried shrimp and any reserved juices to the sauce.
Simmer gently for approximately 1–3 minutes, or just until the shrimp are fully cooked through. The exact time depends on their size and how much they cooked during pan-frying.
Avoid vigorous boiling or prolonged cooking.
8. Finish and serve
Add a small squeeze of lemon juice to balance the richness. Taste and adjust the seasoning.
Garnish with fresh coriander if desired.
Serve immediately with turmeric basmati rice.
Tips for the best flavour
* Cook the aromatics until soft and lightly golden before adding the spices.
* Fry the spices briefly with the aromatics before adding water; this helps develop their flavour.
* Blend the cooked aromatics and spices together for a silky sauce.
* Add the cream after blending for a smooth, rich finish.
* Pan-fry the shrimp first, then finish them briefly in the sauce.
* Keep the seasoning mild so the creamy, buttery flavour remains prominent.
Expected result: Tender shrimp in a smooth, pale golden, gently spiced cream sauce. No almonds are used.
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Part 2: Fragrant Turmeric Basmati Rice
Ingredients
* 200 g basmati rice
* 1 tbsp ghee or butter
* 1 tbsp vegetable oil
* ½ tsp turmeric
* 2 green cardamom pods
* 2 whole cloves
* 1 small piece of cinnamon stick
* ½ tsp salt, or to taste
* Approximately 300 ml water
Method
1. Wash and soak the rice
Rinse the rice until the water runs relatively clear. Soak for 20 minutes, then drain thoroughly.
2. Fry the whole spices
Heat the ghee or butter and vegetable oil in a saucepan over medium-low heat.
Add the cardamom, cloves and cinnamon stick. Fry gently for about 30 seconds until fragrant.
3. Add the turmeric
Stir in the turmeric and cook briefly without allowing it to burn.
4. Coat the rice
Add the drained rice and stir gently for approximately one minute so the grains are coated in the fragrant oil.
5. Add water and salt
Pour in approximately 300 ml of water and add the salt. Bring to a boil.
6. Cook covered
Cover tightly, reduce the heat to its lowest setting and cook for 10–12 minutes, or until the water is absorbed and the rice is tender.
7. Rest and fluff
Turn off the heat and leave covered for 10 minutes. Remove the cinnamon stick if desired and fluff gently with a fork.
Serving
Serve the golden turmeric basmati rice alongside the creamy shrimp curry.
Recipe note: This is a home recreation inspired by the remembered dish from Star of Asia, Luxembourg, not the restaurant’s confirmed original recipe.
