slightly sweet AND DELICIOUSLY SPICY - THIS DISH IS PERFECT FOR ALL seafood lovers. A PERSONAL FAVE, THIS CURRY IS SURE TO BECOME A STAPLE IN YOUR HOME.
Serves: 4 - 6
Cook Time: 20 - 30 minutes
INGREDIENTS:
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2 tbsp oil (Vegetable or Extra Virgin Olive oil, your choice!)
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1 medium finely choppedonion
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1 ½ tsp garlic paste (refer to my garlic paste recipe below!)
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1 ½ tsp ginger paste (refer to my ginger paste recipe below!)
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1 tsp salt (adjust per your taste)
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1 tsp ground cumin
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1 tsp turmeric powder
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1 tsp red chili powder (adjust to your heat preference, I enjoy it spicy!)
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1 pound raw peeled jumbo-sized shrimp (tails on or off per your preference)
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13.5 fl oz (400ml) can of coconut milk
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½ tsp sugar
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2 tbsp cilantro freshly chopped (to garnish)
INSTRUCTIONS:
⋄ Step 1:
Using a large pan, add 2 tablespoons of oil and add 1 medium finely chopped onion over medium-high heat. Mix until onions become translucent.
⋄ Step 2:
Add 1 ½ teaspoons garlic paste and 1 ½ teaspoons of ginger paste. Saute for about 1 minute (or until mix is fragrant). Add 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of chili powder (adjust to your heat preference) to the pan, and quickly stir until ingredients are well incorporated.
⋄ Step 3:
Add 1 pound of shrimp onto the pan and stir occasionally. Cook shrimp for about 3 minutes or until shrimp is slightly pink. Add coconut milk and sugar and gently mix. Let simmer for about 4 minutes or until broth is slightly thickened.
Once shrimp is cooked to your liking, your curry is ready. Garnish with chopped cilantro
Serve with warm rice or roti.
From our kitchen to yours, Bismillah.
How to Make Ginger Paste:
Take 1 medium sized ginger root and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use (5-7 days).
How to Make Garlic Paste:
Take 1 full head of peeled garlic and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use (5-7 days).
