
This is an easy curry recipe, full of flavor. For this curry the shrimp has to be fried separately before adding to the sauce.
INGREDIENTS
For the SHRIMP
1 lb of peeled shrimp
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne powder or chili powder
1 teaspoon garam masala
salt to taste
3 tablespoons of oil for frying
For the SAUCE
1 red onion finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tomatoes pureed
1 tablespoon butter
1 and a half cups of unsweetened coconut milk
finely chopped cilantro to garnish
PREPARATION
- Add spices to the shrimp and mix it well.
- Heat 3 tablespoons of oil in a deep pan and fry the shrimp in hot oil for just one minute and remove it onto a plate.
- Now in the same oil add the onions and fry them till the flavor comes and the onions are translucent, now add the spices and fry for a few seconds, add ginger and garlic paste and fry for a minute, then add the pureed tomatoes and mix well and allow them to cook and thicken, when you see the oil on the sides add the coconut milk.
- Allow the sauce to cook and thicken for about 5 minutes in medium heat, stir occasionally.
- Now add the fried shrimp and allow to cook for just one minute.
- Remove from heat, garnish with chopped cilantro. Enjoy creamy shrimp curry with rice or any kind of bread.