Coconut Shrimp Curry
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Ingredients
- Tiger prawns (entire package)
- 2 medium sized onions, finely chopped
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1 small can of coconut milk, unsweetened
- 2 tablespoons of cilantro leaves
- 4 dried red chilis (more if you like it spicy)
- 1 inch stick of cinnamon
- 7 cloves
- 4 cardamon seeds
- 3 tablespoons of canola oil
- 1 bay leaf
- 1 teaspoon of turmeric
- 1 teaspoon of cayenne pepper
- 1 large tomatoe
- salt to taste
This is one of my favorite Indian recipes. You can make it as spicy as you like (I like mine hot so I usually add more chilis). The coconut milk really brings the flavors through, and the tomatoe adds a tinge of sourness that finishes the dish off nicely.
- In a spice grinder, grind the cinamon, red chilis, cloves, and cardamon seeds - set aside
- Add oil to pan and saute the chopped onion until golden brown - add bay leaf
- Add garlic and ginger paste
- Puree the tomatoe in a food processor and add to saute
- Add the turmeric
- Add the shrimp (you may cut off the tails if you like)
- Add the ground spice mix from step #1
- Add cayenne pepper
- Add 1/2 - 1 cup of water and let boil until the shrimp are pink. Do not overcook, as the shrimp will become rubbery
- Add coconut milk and reduce heat
- Garnish with fresh cilantro leaves
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violetta saysIf you want a bit more tanginess and sourness to the dish, add about 1/2 to 1 teaspoon of lemon juice!
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catjackson saysI made this for dinner tonight and my husband and I both *loved* it. I'm kind of a wimp when it comes to spicy food, so instead of grinding the chilis I just put them in whole and took them out before serving, which worked well for us. Thanks for the great recipe! :)
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Wow! Another Fabulous Curry Dish! I like spicy foods that make my tongue tingle!