Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. paprika
- 1 tsp. salt
- 1 can (14 oz.) coconut milk
- 1 cup cashews, chopped
- 2 tbsp. vegetable oil
- 2 tbsp. fresh cilantro, chopped
- 2 tbsp. lime juice
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 turmeric, cumin, coriander, paprika, and salt and stir to combine.
5. Add the shrimp and stir to coat with the spice mixture.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes until the shrimp are cooked through.
8. Add the chopped cashews and stir to combine.
9. Remove from heat and stir in the chopped cilantro and lime juice.
10. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 15g
Protein: 28g
Sodium: 640mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cashews can be substituted with almonds or peanuts.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced tomatoes or tomato paste for a richer sauce.
- Add diced bell peppers or carrots for more vegetables.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Toast the cashews in a dry skillet before adding to the curry for extra flavor.
- Adjust the spice level to your liking by adding more or less of the spices.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with rice or naan bread on the side.
Garnishes:
Garnish with additional chopped cilantro or cashews.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the shrimp or chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kakuluwo curry is a Sri Lankan dish that is traditionally made with prawns or shrimp and coconut milk.
Flavor profiles:
This curry is spicy, savory, and slightly sweet from the coconut milk and cashews.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Sri Lankan