Shrimp curry is a wonderful company dish. By starting with a high quality jarred sauce, you save time and the flavors are already expressed without buying so many seasonings.
4 to 6 main course servings
Ingredients
2 cloves garlic
One 3-inch long piece fresh ginger, peeled
2 tablespoons vegetable oil
1 jar Inidan sauce (curry, masala or biriami)
1 medium yellow onion, sliced
2 teaspoons curry powder
1/2 jalapeno,
3/4 cup coconut milk
2 cups water
2 1/2 teaspoons kosher salt
1 1/2 pounds medium shrimp, peeled and deveined (I buy a large frozen bag of shrimp whenever it is on sale at The Afresh Market. Split the bag in ½ and refreeze in ziplock bags.)
2 tablespoons chopped fresh coriander leaves
1 tablespoon freshly squeezed lime juice
To Garnish:
Chopped mango
Shredded coconut
Chopped peanuts
Chopped cilantro
Raisins
Serving suggestion: Indian couscous
Directions
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to “refry”, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with Indian couscous or quinoa for a change or Basmati rice.
