Shrimp Curry for those who don’t like Curry
Course: IndianCuisine: DinnerDifficulty: Easy4
servings20
minutes15
minutesThe author of this recipe, Madhur Jaffrey, is amazing. I have many of her cookbooks and have taken a cooking class from her. She also has written an autobiography which is the most wonderful book. It is rich in color, flavor and foods and recipes of her youth. This recipe is a favorite as it is a curry for those who don’t like curry’s. My husband is not a fan of Indian food and I love it. Having spent over 40 years in and out of London, between visiting, going to university and working for BBC Radio-Indian food became a favorite. I PROMISE you this curry is for those who don’t like curry. My husband loves this recipe. My kid’s love curry so they are always happy when I pull out a Madhur cookbook.
Ingredients
2 Tablespoons avocado oil
3-4 medium shallots, chopped
2 teaspoons chili powder
1/2-1 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1/4-1 teaspoon cayenne pepper
1 1/4 cups coconut milk, 13oz can (shaken well)
1 1/2 lbs medium/lg shrimp, peeled and deveined
Salt
2 teaspoons lemon juice
2 teaspoons lime juice
1 bunch fresh cilantro, chopped for garnish
Served with cooked jasmine or basmati rice
Directions
- Heat oil in a wide saucepan or a Dutch oven over medium high heat. When the oil is hot, add the shallots and fry them until lightly browned about 2 minutes. Remove pan from heat and add in the spices: paprika, turmeric, pepper, and cayenne. Stir to make it like a paste consistency.
- Return the pan to medium high heat and add the well shaken coconut milk. bring to a simmer while mixing so the flavors in the pot combine.
- Add the shrimp, season well with salt, and stir to coat. Add the lemon and lime juice and continue to stir so that the shrimp cook evenly, about 2-3 minutes. Taste the sauce, and adjust seasoning. Add half the chopped cilantro and mix well.
- Scoop some rice in bowls and serve the curry over the rice. Garnish with more cilantro and finishing salt.
