Indian Shrimp Curry Recipe

This subtle but savory shrimp curry goes great with prawns. Delicious and quick to make. Remove the shrimp tails before putting to the skillet. With rice.

Ingredient

– 2 tablespoons peanut oil – ½ sweet onion, minced – 2 cloves garlic, chopped – 1 ½ teaspoons ground turmeric – 1 teaspoon ground ginger – 1 teaspoon ground cumin – 1 teaspoon paprika – ½ teaspoon red chili powder – 1 (14.5 ounce) can chopped tomatoe – 1 (14 ounce) can coconut milk – 1 teaspoon salt – 1 pound cooked and peeled shrimp – 2 tablespoons chopped fresh cilantro

Instructions

Sauté onion in peanut oil in a large skillet over medium heat for 5 minutes until transparent. Remove skillet from heat and let cool for 2 minutes.

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1

Stir garlic, turmeric, ginger, cumin, paprika, and chili powder into onion in skillet over low heat for 30 seconds to bloom spices. Stir in tomatoes, coconut milk, and salt.

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2

Use curry powder and salt to season the potatoes, then boil them for about ten minutes while stirring them until they are soft.

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3

Reduce heat and simmer 10 minutes, stirring often, after 1 minute of boiling. Add shrimp and cilantro; cook 1 minute until opaque.

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4

Nutrition

416Calories 32gFat 11gCarbs 23gProtein 

See Also

Chef John's Chicken Tikka Masala Recipe