Shrimp Curry
Prepare a flavorful shrimp curry using fresh shrimp, coconut milk, and a blend of spices, cooked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Tomato (medium-sized, chopped) | 2 | Count |
| Curry Powder | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Fresh Cilantro (chopped, for garnish) | 1 | Bunch |
| Lime (cut into wedges, for serving) | 1 | Count |
Instructions
- Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic and grated ginger, sauté for another minute until fragrant.
- Add chopped tomatoes, curry powder, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are cooked through and opaque.
- Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.
Prep
- Thaw shrimp if frozen, in the refrigerator overnight.
Kitchen equipment
Spice GrinderCitrus Juicer