Showcasing the Mediterranean diet and Asian diet  


South Indian shrimp curry



South Indian shrimp curry
Some of the greatest seafood curries originate along the south coast of India where shrimp, fish and other seafood are plentiful. In this shrimp curry, a fragrant spice mix imparts a deep color and encapsulates the rich flavors of South Indian cuisine.

2 tablespoons canola or peanut oil
1 onion—chopped
2 cloves garlic—finely chopped
1 teaspoon finely grated ginger
2 teaspoons cumin
1½ teaspoons turmeric
1 teaspoon paprika
½ teaspoon chili powder
1 cup canned tomatoes—chopped
1 cup coconut milk
1 teaspoon salt
1 cup basmati rice
16 large uncooked shrimp (prawns)—peeled
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 8 minutes. WHILE the curry simmers, cook the rice (see Cooking rice). ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. SERVE on a bed of rice.

Serving idea: This curry tastes particularly good served with the classic Indian accompaniment Raita.

Tip: You can substitute the fresh shrimp for large precooked peeled shrimp, and add for the last minute of cooking to heat through.

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