Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper to the skillet and stir until fragrant.
5. Add the diced tomatoes and coconut milk to the skillet and stir until well combined.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce thickens.
7. Add the shrimp to the skillet and cook for 3-5 minutes until the shrimp turn pink and are cooked through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- You can use any type of shrimp you prefer, such as jumbo or medium-sized.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- You can use fresh or canned diced tomatoes.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can use chicken or tofu instead of shrimp.
- You can add more or less cayenne pepper depending on your spice preference.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the shrimp or they will become tough and rubbery.
- Taste the curry before adding salt and pepper, as the canned tomatoes and coconut milk may already be seasoned.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed basmati rice
- Garlic naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Curry is a popular dish in Indian cuisine and has been enjoyed for centuries.
Flavor profiles:
- This Indian shrimp curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro or sliced green onions.
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Region: Indian