Showcasing the Mediterranean diet and Asian diet  
 

 

South Indian shrimp curry

Share:

 


South Indian shrimp curry
Some of the greatest seafood curries originate along the south coast of India where shrimp, fish and other seafood are plentiful. In this shrimp curry, a fragrant spice mix imparts a deep color and encapsulates the rich flavors of South Indian cuisine.

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


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.

Serving idea: This curry tastes particularly good served with the classic Indian accompaniment Raita.

Tip: You can substitute the fresh shrimp for large precooked peeled shrimp, and add for the last minute of cooking to heat through.



  Lentil, Pea and Potato Curry. Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Served with basmati rice.


  Thai Green Curry with Shrimp and Tofu.
A rich and spicy Thai green curry with shrimp, cubed tofu and a selection of vegetables including green beans, broccoli and green pepper served with fragrant Jasmine rice.


  Thai Red Chicken Curry. Melt-in-the-mouth morsels of chicken breast and assorted vegetables cooked in a spicy Thai red curry sauce and served with fluffy Jasmine rice.


Printer-friendly version


Bookmark and Share

© 2017 MEDITERRASIAN.COM