Shrimp and Seafood Curry BlendTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
+ 6 minutes to cook the shrimp
Difficulty: Easy
Nutritional values
per 100 g
Energy:160.3 kcal
Proteins:8.5 g
Fats:12.1 g
Carbohydrate:6.1 g
Fibers:1.7 g
Sugar:2.2 g
Cholesterol:53.2 mg
Sodium:64.3 mg
Calcium:34.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
30
ml
grated coconut
15
ml
rice flour
575
ml
coconut milk
2
onions, thinly sliced
6
cloves of garlic, minced
30
ml
oil or ghee
15
ml
grated ginger
15
ml
chili powder
15
ml
turmeric
12
curry leaves
salt
*For shrimp curry
500
g
peeled deveined shrimp
1/2
lemon or lime
METHOD
Preparing the curry
- Sauté the coconut and rice flour in 1 tbsp. hot oil until lightly colored; remove; combine with 8 tbsp. coconut milk and set aside;
- sauté the curry leaves for 1 minute; add the onion, garlic, ginger, garam masala, chili powder, turmeric and salt; blend in the coconut mixture and the remaining coconut milk; simmer over low heat for 10 minutes.
Cooking the shrimp
- add the shrimp to the curry; simmer over low heat for 6 minutes, uncovered;
- remove the leaves.
CHEF'S NOTES
This curry is both sweet and spicy, with the heat tempered by the coconut milk.
