Indian Shrimp Curry

  • 2 tablespoons canola or peanut oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely grated ginger
  • 2 teaspoons cumin
  • 1½ teaspoons turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder 
  • 1/8 teaspoon cayenne pepper
  • 1 cup canned diced tomatoes
  • 1 cup coconut milk (if it looks like lard, stir it up, the milk is down below)
  • 1 teaspoon salt
  • 1 pound large, uncooked shrimp peeled & deveined
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice

Heat the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.

Add the garlic, ginger, cumin, turmeric, paprika, chili powder and cayenne pepper and cook, stirring, for a minute.

Add the tomatoes, coconut milk and salt and bring to the boil.

Reduce the heat to medium and simmer, uncovered, for 8 minutes.

While the curry simmers, cook rice. Add the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.

Serve on a bed of rice.

Recipe adapted from MediterrAsian.com

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One response

  1. Joseph

    thot this recipe was ok! Am suprised it is not rounded off to use a can of coconut milk and a can of diced tomatoes. Just increase spices etc. O/W a waste of left overs. Prefer curry powder over cumin. Added pineapple only cause curry and shrimp go well together. Used fish sauce to taste vs. salt. Will make again with Thai green curry paste.

    Loved your Strawberry/blue cheese salad.

    May 4, 2012 at 10:19 pm

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