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.

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