Tuesday, 8 August 2017

Shrimp Coconut Curry

Jumbo shrimps (I used 12 shrimps)
1 cup coconut milk
1 teaspoon cumin seeds
1/2 teaspoon coriander
1/2 teaspoon garam marsala (just a dash)
1 teaspoon paprika
1 tablespoon tomato paste
1 small onions (chopped)
4 garlic cloves (minced)
Bouillon cube (Maggi - I used half of the one pictured)
Salt and Pepper to taste
Vegetable oil

Season the shrimps with salt, pepper and paprika and set aside.

Add the oil to a pan, then add the onions, garlic, cumin, coriander and garam marsala. Sautee for about a minute. Add the shrimps and cook each side for about 2 minutes.

Remove the shrimps from the pan, add the tomato paste and fry for about a minute.

Add the coconut milk and maggi and mix in well. Allow to simmer till the sauce thickens.

Reintroduce the shrimps into the sauce and simmer for a minute, then serve.

I paired mine with cauliflower fried rice.

PS: Sorry, I forgot to include a picture of the garam marsala I used. It can be found in the spice section of most stores...or check the international (Indian) section of the store. It'll either be in a bottle as pictured or in a sachet.

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