15 Minute Shrimp and Coconut Curry
Flour & Spice Blog recipe - Indian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 onion, extra finely diced
- 1/4 t tsp kalonji (onion/nigella seeds)
- 1 sprig curry leaves
- 1 400 ml can coconut milk
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 3/4 - 1 tsp salt
- 1 tsp red chilli powder
- 1/8 tsp turmeric powder
- 3-4 tbsp tomato paste
- a pinch of sugar
- 200g peeled raw shrimp
- 2-3 green chillies cut into strips (optional)
Instructions
- 1
Heat a little oil in a heavy bottomed pot
- 2
Add the nigella seeds, let them splutter a little then add the onions
- 3
Saute the onions until just translucent and then add the garlic and ginger paste, cook for a minute
- 4
Now add the chilli powder, turmeric, and 3/4 tsp salt
- 5
Cook till the oil rises a little to the top then add curry sprig and 3 tbsp of the tomato paste, stir to mix
- 6
Pour in the coconut milk, a pinch of sugar, mix well and bring to a boil.
- 7
Add the shrimp, let cook just until the shrimp forms a open C shape.
- 8
Adjust consistency with water per your liking ( I usually add a small splash) then taste and add more tomato paste if needed and the green chillies (if using)
- 9
Serve with plain rice