Coconut Shrimp Curry
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tbsp minced garlic
- 1 large onion, finely chopped
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 large tomato, finely chopped
- 12-15 large shrimp, shelled and deveined
- 2 cups coconut milk
- 1 tsp kasoori methi (dried fenugreek leaves)
- salt & pepper, to taste
- a handful of finely chopped coriander leaves, for garnish
Instructions
- Heat oil in a pan and sauté garlic and onions till lightly browned and tender. Add in spices, and fry for a few seconds. Now add in the chopped tomatoes and fry for a minute or two to blend well with the spices.
- Add in the shrimp and stir-fry for a minute to coat the shrimp well with the spice mix. Add in coconut milk and kasoori methi, season with salt and pepper, and let it simmer for another 5-7 minutes.
- Garnish with coriander leaves and serve with a side of plain rice and a tossed salad.