Shrimps and samphire curry

We used to collect samphire when I was a boy on holiday in North Norfolk, it’s a kind of seaweed (I think) that grows in the sand when the tide goes out and it has a very special salty taste.

Anyway I came across some at the fishmongers yesterday and cooked it as follows with some fresh shrimps:
– fry an onion (chopped) in a wok
– boil the washed and trimmed samphire in boiling water for 5 minutes
– add some home made curry paste to the fried onions (I ground up some dried coriander seeds, cardomon, chillie pepper and cinammon then addes a garlic clove and some fresh ginger to make a paste)
– add shelled shrimps
– stir fry for a few minutes
– added two diced tomatoes and some sour cream made from fromage blanc, fresh cream and lemon juice
– add the cooked samphire and continue until everything is cooked through (if the wok is as hot as it should be this is just a minute or two)