I don’t know about you, but I love shrimp curry.
It’s a delicious, healthy dish that’s easy to make, takes minutes and takes less time to cook than most other dishes.
So I’ve been cooking up shrimp curry all over the world for over a year now.
I love it so much that I made a batch for a friend of mine recently.
She loved it, too.
I can’t wait to share it with you.
But, to help make it even easier, I thought I’d share with you some easy ways to make this Indian seafood dish.
Makes about 3-4 servings 1 medium shrimp (about 7-10 pounds)Salt and freshly ground black pepper (I used a little salt and black pepper for this recipe) 2 cups water1 medium onion, diced (about 1/4-inch)1 medium garlic clove, minced (about 2 teaspoons)1 teaspoon red chili powder (I use red chili paste)2 tablespoons fresh cilantro, chopped1 cup cooked coconut, soaked overnight in hot water1 cup green chillies, chopped (about 4 tablespoons)1/4 cup coconut milk (or more to taste)1 bay leaf, mincedFor the sauce1 cup water1 teaspoon salt2 teaspoons black pepper2 tablespoons chopped cilantro (optional) 1 tablespoon red chili pepper (optional; I like mine spicy)2 teaspoons chopped fresh cumin (optional but good)1 tablespoon minced fresh coriander (optional, if using)For the shrimp2 medium cloves of garlic, peeled and roughly chopped (optional for the sauce)2 cups of water2 tablespoons olive oil1 teaspoon cumin powder (or to taste), to tasteSalt to taste1 teaspoon ground black peppercornsFor the rice2 cups whole-wheat flour2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon ground cloves2 tablespoons oil (or vegetable oil)1 cup plain yogurt, or agar powderFor the cilantro1 small handful chopped green chilies1 small pinch of cayenne pepper (for garnish)1 small cup chopped corianders (optional garnish, if desired)2 garlic cloves, peeled (or 3 cloves, if fresh)3 cups water (or as needed)1-2 teaspoons cilantro leaves, to garnish (optional!)
Directions Heat oil in a large pan.
Add the onion and garlic.
Saute until translucent.
Add spices and cook for about 3 minutes.
Add water, stir and cook until the spices are fragrant.
Add coconut milk and cook about 5 minutes, stirring occasionally.
Add cilantro and cumin.
Cook for about 2-3 minutes more.
Stir in the coconut milk, cilantro/cayenne and coriand then simmer for another 2-5 minutes.
Add the remaining water and stir to combine.
Cover and simmer for 20 minutes.
When the coconut water has been absorbed, stir in the yogurt.
Remove from heat and let it cool.
You can stir in a little more water if desired.
Serve hot with cilantro for garnish.
This is one of my all-time favorite dishes.
So easy to throw together and a lot of fun.
If you want to try it out for yourself, you can get the recipe here.
Check out more Indian recipes from this week!