Shrimp Curry with Potatoes and Peas
Prep time
Cook time
Total time
A simple flavorful coconut milk based curry which is perfect served with some plain steamed rice.
Author: Ash
Recipe type: Entree
Cuisine: Indian
Serves: 4-6
Ingredients
- Shrimp large - 1 pound or 20-30 large shrimp deviened and shelled
- 3 tbsp flavorless oil - vegetable oil or grapeseed oil
- Onion - 2 finely chopped
- 3 inch ginger(skinned, chopped and made to paste)
- 6-8 garlic cloves(peeled,chopped and made to paste)
- Tomatoes crushed- 1 cup (Muir Glen Organic tomatoes) or 3 tomatoes chopped
- ½ tsp good quality garam masala(find it in the asian isle or the spice isle)
- 1-2 tsp red chili powder (preferably the spicy kind) or as needed
- ⅓ tsp turmeric
- 2 potatoes diced to 1 inch pieces
- ½ cup sweet peas(if fresh add in the beginning, if frozen add it last)
- 1 cup light coconut milk ( you can use canned or fresh)
- ½ cup chopped cilantro/coriander chopped for garnish
Instructions
- Keep a pan on medium heat. A good cast iron would work very well for this curry.
- Add the oil and let it get hot. Then add the finely chopped onion and saute it quite well till you see it browned a bit.
- Add the ginger-garlic paste and keep sauteeing it and make sure not to burn this. Lower the heat for a bit and add the chili powder, turmeric and garam masala and saute for 20 seconds.
- Then add the tomatoes and increase the temperature of the stove and let it all come to a boil. Add some salt. Then add the potatoes and peas(if fresh) at this point. Cover and let it simmer for 10 minutes.
- Rinse shrimp and pat dry while the curry is simmering. Add shrimp into Curry mixture. Cover again and let them cook. (They will curl up and turn pink-ish).
- Lower the temperature and add the coconut milk and the Peas at this point if they were frozen ones. Bring it to a simmer for a minute and turn off the heat and SERVE with RICE.
Notes
To make it more creamier and richer, you can use more coconut milk.
This curry is a quick one and tastes absolutely delicious when it sits for an hour or two before serving.
You can use white wine to get the browned bits of onions. It imparts a different level of flavor. Although wine is never used in Indian cooking.
Add as much or little chili powder as needed
This curry is a quick one and tastes absolutely delicious when it sits for an hour or two before serving.
You can use white wine to get the browned bits of onions. It imparts a different level of flavor. Although wine is never used in Indian cooking.
Add as much or little chili powder as needed
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/03/28/shrimp-curry/