Indian Shrimp Curry

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp peanut oil
• 1/2 onion
• 2 cloves garlic
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1.5 tsp turmeric
• 1 tsp paprika
• 1/2 tsp red chili powder
• 14 oz tomatoes
• 14 oz coconut milk
• salt
• 1 lbs shrimp
• 2 tbsp fresh cilantro
• dried cilantro

Recipe

1. Mince half an onion.
2. Heat the peanut oil in a large skillet over medium heat; cook the minced onion in the hot oil until translucent, about 5 minutes.
3. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.
4. Add the garlic, ground ginger, ground cumin, turmeric, paprika, and red chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
5. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Enjoy!