INDIAN SHRIMP CURRY
INGREDIENTS: (4 servings)
- 2 Tablespoons peanut oil
- ½ sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground turmeric
- 1 teasoon paprika
- ½ teaspoon chili powder
- 1 (14,5 ounce) can chopped tomatoes
- 1(14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh coriander
METHOD:
- Heat the oil in a large skillet over medium heat.
- Cook the onion in the hot oil until translucent, about 5 minutes.
- Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.
- Add the garlic, ginger, cumin, turmeric, paprika and chili powder to the onion and stir over low heat.
- Pour the tomatoes and coconut milk into the skillet, season with salt.
- Cook the mixture at a simmer, stirring occasionally about 10 minutes.
- Stir the shrimp, fresh coriander and dried coriander into the sauce mixture.
- Cook another 1 minute before serving.
- Preparation: 15 mins.
- Cook: 15 mins.
- Ready in 30 mins.