Light and delicious shrimp curry cooked in a tomato and coconut milk sauce. Best served with rice.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
Shrimps – 10 to 12, peeled, deveined
Coconut Milk – 200 ml
Tomato Sauce – 1 cup
Vegetable Oil – 2 tsp
Onion – 1, small, sliced
Capsicum – 1 tblsp, sliced
Ginger Garlic Paste – 1 tblsp
Mustard Seeds – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1 tsp
Salt as per taste
Coriander Leaves – handful, chopped
Sugar – 1/4 tsp
Method:
1. Heat oil in a pan over medium flame.
2. Saute the onions for 2 minutes.
3. Add the capsicum and cook for another 2 minutes.
4. Add ginger garlic paste, turmeric powder, mustard seeds, garam masala powder and red chilli powder.
5. Stir well.
6. Add the coconut milk, tomato sauce, salt and sugar.
7. Stir and simmer until slightly thickened.
8. Add the shrimps and stir to mix.
9. Cook until the shrimp is pink and cooked, about 3 to 4 minutes.
10. Garnish with coriander leaves.
11. Serve with steamed rice.
