Description
A rich and aromatic coconut shrimp curry that brings the vibrant flavors of India to your dinner table.
Ingredients
- 400 grams medium shrimp (cleaned and deveined)
- 3 tablespoons coconut oil
- 15-20 curry leaves
- 1 cup finely chopped onions
- 2-3 dry red chilies (broken)
- 2-3 green chilies (slit into half)
- 2 teaspoons ginger garlic paste
- ½ cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon tamarind paste (pulp)
- 1 cup coconut milk
Instructions
- Heat coconut oil in a pan over medium-high heat. Let it get hot before adding further ingredients.
- Once the oil is hot, toss in the curry leaves and chopped onions. Cook until the onions turn translucent, stirring frequently for about 6-8 minutes.
- Add the dry red chilies and green chilies to the pan. Cook for one minute to release their flavors.
- Now, introduce the ginger garlic paste. Cook this mixture until the raw smell disappears, which should take about 2-3 minutes.
- Add the finely chopped tomatoes and ½ cup of water. Cook for another 2-3 minutes, allowing the tomatoes to break down.
- Mix in the coriander powder, turmeric powder, chili powder, ground black pepper, and salt. Cook for an additional 10-15 seconds.
- Add another ½ cup of water along with the tamarind paste. Stir this mixture, letting it cook for 3-4 minutes.
- Lower the heat to a simmer and gently fold in the coconut milk. Cook for 2-3 minutes, being careful not to hard-boil.
- Add the shrimp and cook for an additional 4-5 minutes until they are just opaque.
- Taste the curry, adjusting salt and tamarind as necessary. Garnish with fresh, chopped cilantro before serving hot.
Notes
For best results, use fresh shrimp. Adjust spice levels according to your preference.
