Empty My Fridge
Indian Shrimp Curry with Coconut Milk
Ingredients
- Shrimp450 g
- Oil2 tbsp
- Onion1 cup
- Ginger · grated1 tsp
- Garlic1 ½ tsp
- Tomato1 cup
- Salt¾ tsp
- Turmeric¼ tsp
- Chili powder1–2 tsp
- Coriander seed · powder1 tbsp
- Cumin · powder½ tsp
- Coconut milk · canned400 ml
- Stock/water½ cups
- Tamarind · paste1 ½ tbsp
- Cilantro1 tbsp
Instructions
- Heat the oil in a pan, add the onions and sauté for 6-7 minutes until golden. Add the ginger garlic and sauté 1-2 minutes until fragrant.
- Stir in the salt, turmeric, red chili powder, coriander powder and cumin.
- Add 3 tablespoons water to deglaze, then add the tomatoes and cook until they break down into a mush.
- Pour in the coconut milk, stock or water and tamarind. Bring to a gentle boil, then add the shrimp.
- Simmer for 4-8 minutes, depending on shrimp size, until cooked through. Taste and adjust the salt, then turn off the heat.
- Squeeze in lemon juice and garnish with coriander leaves.
Summarized from Swasthi's Recipes's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoShrimpCoconut milkTamarind
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.