SOUTH INDIAN SHRIMP CURRY

South Indian Shrimp Curry image

Provided by English_Rose

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 pinch cumin seed
1/2 teaspoon mustard seeds
1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek
4 garlic cloves, peeled and finely chopped
1 tablespoon ginger, peeled and finely chopped (about 2in piece)
10 curry leaves (optional)
2 onions, peeled and chopped
1 lime, zest and juice
1 tablespoon ground coriander
1 teaspoon turmeric
2 red chili peppers, finely chopped (deseeded if you want less heat)
4 tomatoes, chopped
1 3/4 cups coconut milk
14 ounces large raw shrimp, peeled
sea salt
cilantro, leaves picked

Steps:

Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
Cook gently for 10-15 mins or until the onions turn soft and golden.
Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
Serve.

Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4