Ah, shrimp curry! Every time I think about it, I’m instantly transported to a bustling Indian street market, vibrant with colors and aromas. It’s like a symphony of spices, each note perfectly blended to create something truly magical.
And while I admit my first attempt was a bit of a disaster—shrimp overcooked to rubbery bits—the journey to perfecting this dish has been worth every misstep. Trust me, this recipe is worth trying, even if just for that intoxicating, spicy fragrance wafting through your kitchen that makes you believe you’re in the heart of Mumbai.
Steps
- Begin by gathering all the necessary ingredients for the recipe.
- Heat peanut oil in a large skillet over medium heat and cook the minced onion until it becomes translucent, which should take around 5 minutes. Once done, remove the skillet from the heat to let it cool slightly for about 2 minutes.
- Add garlic, turmeric, ginger, cumin, paprika, and red chili powder to the skillet with the onions. Stir these ingredients over low heat for approximately 30 seconds to release the flavors of the spices.
- Incorporate the chopped tomatoes, coconut milk, and salt into the mixture. Bring it to a boil and then reduce the heat to allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Mix in the cooked shrimp and chopped cilantro, and let it simmer until the shrimp is heated through, which should take about 1 minute.
- Serve the curry hot, and enjoy it with rice.
Ingredients
- 2 tablespoons peanut oil
- ½ sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked, peeled shrimp
- 2 tablespoons fresh cilantro, chopped
Nutritional Values
Total Calories: 1664 | Total Fat: 128g | Saturated Fat: 84g | Cholesterol: 584mg | Sodium: 3720mg | Total Carbohydrates: 44g | Dietary Fiber: 12g | Sugars: 16g | Protein: 92g | Vitamin C: 56mg | Calcium: 476mg | Iron: 36mg | Potassium: 2468mg
FAQ
- Can I use a different type of oil instead of peanut oil in this shrimp curry?
- Yes, you can substitute peanut oil with other oils like sesame or vegetable oil. Each oil may slightly alter the flavor profile, but the curry will still be delicious.
- Is it possible to use fresh tomatoes instead of canned tomatoes for the recipe?
- Absolutely, fresh tomatoes can be used in place of canned ones. Simply chop them finely and adjust the cooking time to ensure they break down and integrate well into the curry.
- Can I make this curry spicier?
- Yes, to increase the spiciness, you can add more red chili powder, cayenne pepper, or even fresh chili peppers to suit your taste preferences.
- What can I use as a substitute for cilantro if I don’t like it?
- If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil, which will still add a fresh, herbal note to the curry.
- Can I add other vegetables to this shrimp curry?
- Certainly, you can add vegetables like bell peppers, mushrooms, or spinach to the curry. These additions not only enhance the nutritional value but also add texture and flavor.
Tips
- Ensure you use Indian-style chile powder or ground red chiles for an authentic flavor, instead of the Mexican spice blend.
- Consider adding fresh ginger instead of ground for a more vibrant taste; it can enhance the overall flavor of the curry.
- If you prefer a thicker curry, you might try adding a small amount of butter or reducing the sauce longer to achieve the desired consistency.
- Feel free to customize the curry by adding vegetables such as bell peppers or mushrooms for added texture and nutrition.
Equipment
- Skillet: A large non-stick or stainless-steel skillet for cooking the curry.
- Chef’s Knife: A sharp knife for mincing the onion and chopping garlic.
- Cutting Board: For preparing ingredients like onion and garlic.
- Measuring Spoons: For accurately measuring spices and oil.
- Wooden Spoon or Spatula: For stirring ingredients in the skillet.
- Can Opener: For opening cans of chopped tomatoes and coconut milk.
