Shrimp Curry
Ingredients
- 1 kg Peeled Shrimps (Cleaned and Peeled)
- 1.5 tsp Garam Masala
- 1 tsp Cumin
- 0.5 tsp Mild Curry Powder
- 1 tsp Salt
- 1-2 tbsp Coconut Oil
Sauce
- 1 tbsp Coconut Oil
- 1 tbsp Butter
- 1 Onion (Finely Chopped)
- 5 cloves Garlic (Minced)
- 2 tsp Ginger (Minced)
- 1.5 tsp Garam Masala
- 0.5 tsp Turmeric Powder
- 0.5 tsp Curry Powder
- 0.5 tsp Kashmiri Chili Powder (Adjust to taste preference)
- 1 tsp Salt
- 400 g Crushed Tomatoes (1 Can)
- 1 can Coconut Cream (Coconut Milk also works)
- 2 tsp Honey
Instructions
- Chop your onion, and mince the ginger and the garlic first.
- Start cooking your rice, we used red rice here that I bought in the Sri Lankan pavilion at the expo (but it’s widely available).
- In a non stick pan cook the shrimp briefly on each side, don’t overcook as they will go in the sauce again and continue cooking. Overcooked shrimp = rubbery shrimp.
- Then make the sauce. Butter, oil, onion, garlic ginger, add the shrimp back, tomato can, coconut cream can, all spices, and honey. Bring to a boil and boom you’re done. The most important tip is to cook the sauce in the same pot as the shrimp this way the onion deglazes your pot and you get all that flavor in the dish. Happy cooking. Sahtein!
Notes
For picky eaters and littlest ones, I took some of the shrimp with little sauce and put them in a pan, I then added a good splash of cooking cream and brought it to a boil for a split second. This makes it much creamier and dilutes all the spice. They gobbled it all up! The sauce is not creamy although it has coconut cream, you can add some cooking cream to the entire pot if you like it creamier.