Indian Shrimp Curry
by Charlie McCarthy, Sr.
Cookware
- large skillet
Ingredients
- 2 tbsp peanut oil
- 1/2 onion
- 2 cloves garlic
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 1/2 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
Instructions
Step 1
Mince half an onion.
Step 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.
Step 3
Remove the skillet from the heat and allow it to cool slightly, about 2 minutes.
Step 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.
Step 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.