I stumbled upon this recipe at Mediterrasian
This is a delicious dish, full of flavors. At the beginning I was a little weary about adding coconut milk to a shrimp dish, but after I tried it, I like very much!
For the shrimp, I tried several and the best was the raw wild caught one, not the farm raised or cooked.
Ingredients
- 2 tablespoons canola or peanut oil
- 1 onion—chopped
- 2 cloves garlic—finely chopped
- 1 teaspoon finely grated ginger
- 2 teaspoons cumin
- 1½ teaspoons turmeric
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 cup canned tomatoes—chopped
- 1 cup coconut milk
- 1 teaspoon salt
- 1 cup basmati rice
- 16 large uncooked shrimp (prawns)—peeled
- 2 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons lemon juice
Directions
- HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
- ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
- ADD the tomatoes, coconut milk and salt and bring to the boil.
- REDUCE the heat to medium and simmer, uncovered, for 8 minutes.
- WHILE the curry simmers, cook the rice (see Cooking rice).
- ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
- SERVE on a bed of rice.
- Bon Appetit!
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