Shrimp Coconut Curry

When my mother in law visits us she prepares this dish. The first time I had it, I fell in love with it and knew learning the recipe will be in my favor. This dish is our favorite and is always a hit in our home. When we are missing mom’s cooking, missing home food, or have no time, this is one dish that satisfies our palettes. It is a dish that takes minimal to prepare and cook. When you are preparing this dish, try your own modification with the spice level. One of my friends loves spicy food so she adds sriracha in order to up the heat.

So, not taking much of your time, I present to you, the Shrimp/Prawn Coconut Curry. 

You can thank me later guys!!!

Do comment in the section on how you find it.


Serves: 3-4
Pre: 5 minutes
Cook: 15 minutes

Ingredients:-

• 3 tablespoons oil (vegetable, olive or canola) 1 onion, thinly sliced
• 2 small tomatoes, thinly sliced
• 3-4 green chilies, cut lengthwise ( depending on your taste)
• 2 tablespoons ketchup ( because we all need that sweetness)
• 1 tablespoon ginger garlic paste
• 2 teaspoons red chili powder
• 2 ¼ teaspoons Garam Masala (since we need a good kick to our taste buds)
• 1 ¼ teaspoons Turmeric ( because of the color and obviously we Indians need that antiseptic healing to our body, as all our mothers say it).
• Salt to taste
• 400ml Coconut milk - organic ( here in Windsor we only get cans, so I make sure it doesn't have anything added to it except a small percentage of water). This is the most important ingredient we need to have the best quality of this one.
• ½ cup of water
• 1 ½ cup of shrimp/prawn (peeled), I prefer using frozen and uncooked.

Method:-

• Heat the oil on medium and add your green chilies, stir for 30 seconds. Add onions to the oil and caramelize it. Raise your hands if you love smelling the caramelization of onions just like me.
• While onions are doing its thing, marinate the shrimp with some spices ( ¼ turmeric, ¼ red chili powder & ¼ garam masala). As onions are starting to change color and turn golden, add ginger garlic paste. We don't want onions to get super brown. 
• Add ketchup and fry it so it leaves the oil. Add tomatoes, mix and cover for few minutes for it to soften.
• Now we add our spices and fry it until you see oil coming out.
• Add coconut milk to the mix. Then after a few seconds, add water.
• Add salt
• Cover the dish.
• Let it cook for 5 mins
• Add the shrimp and watch it turn pink. ( Do not take your eyes off, because the minute you do, it will get hard. The trick for all the protein food is to stop cooking at the earliest in order to keep it soft). Turn the stove off and cover the dish.

Serving:-

Serve it with boiled rice. But I love it with parantha since am a hardcore North Indian. I need my roti/parantha.

You can thank me for adding this delicious dish into your life.



Note:- you can also use chicken breast, salmon fillets (small pieces) instead of shrimp. For vegetarians, am clueless but maybe you can try tofu, potatoes, enlighten me what can go well. Because it's the curry which is absolutely delicious and to die for. 

Happy Cooking Friends!!