Indian Shrimp Curry
Ingredients
The base
-
1
tablespoon
canola oil
-
1
pound
shrimp, peeled and deveined
-
½
medium
yellow onion, finely chopped
-
2
cloves
garlic, minced
The spices
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1½
teaspoons
ground turmeric
-
1
teaspoon
curry powder
-
1
teaspoon
paprika
-
½
teaspoon
chili powder
-
½
teaspoon
Kosher salt
The sauce
-
1
15 ounce can
tomato sauce
-
¾
cup
lite canned coconut milk
For garnish
-
to taste
cilantro
-
to taste
chili peppers
Instructions
- Heat 2 teaspoons of canola oil in a large skillet over high heat.
- Add the shrimp and cook for 1 minute on each side, then remove from the pan.
- Add the remaining teaspoon of canola oil to the skillet and add the onions.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt, and garlic to the onions and stir well.
- Cook for 30 seconds, then add the tomato sauce and mix.
- Stir in the coconut milk and return the shrimp to the pan, mixing well.
- Garnish with cilantro and chili peppers if desired.
Nutrition Facts (estimated)
Servings
4
Calories
224
Total fat
7.9g
Total carbohydrates
10.9g
Total protein
28g
Sodium
846mg
Cholesterol
239mg
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