How to Make Chickpea Tomato Curry Indian

Indian Shrimp Curry

Sure my mom had made some form of curry chicken surprise but never anything that could be considered close to authentic indian food.

Recipe Summary Indian Shrimp Curry

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Ingredients | Chickpea Tomato Curry Indian

2 tablespoons peanut oil

½ sweet onion, minced

2 cloves garlic, chopped

1 teaspoon ground ginger

1 teaspoon ground cumin

1 ½ teaspoons ground turmeric

1 teaspoon paprika

½ teaspoon red chili powder

1 (14.5 ounce) can chopped tomatoes

1 (14 ounce) can coconut milk

1 teaspoon salt

1 pound cooked and peeled shrimp

2 tablespoons chopped fresh cilantro

Directions

Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.

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.

Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.

Info | Chickpea Tomato Curry Indian

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Indian Shrimp Curry

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