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Shrimp Curry Recipe
Ingredients
- For the Curry:
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tomatoes, finely chopped
- 1 can (14 oz) coconut milk
- 1 cup water or seafood stock
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
- For the Spice Paste:
- 1 tbsp vegetable oil
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1-inch piece of fresh ginger
- 2-3 green chilies (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
Instructions
- Prepare the Spice Paste:
- In a blender, combine the chopped onion, garlic, ginger, green chilies, cumin, coriander, and turmeric. Blend to form a smooth paste.
- Cook the Curry:
- Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Cook for another 2 minutes.
- Stir in the spice paste and cook for about 5 minutes, stirring frequently to avoid sticking.
- Add the chopped tomatoes and cook until they break down and form a thick sauce, about 10 minutes.
- Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 2 more minutes.
- Simmer the Curry:
- Pour in the coconut milk and water or seafood stock. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the shrimp to the pan and cook until they are pink and opaque, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve:
- Garnish the shrimp curry with fresh cilantro.
- Serve hot with steamed rice or naan bread.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 14g
- Fat: 21g
- Fiber: 3g
- Sugar: 6g
- Sodium: 550mg