Jumbo shrimp in a tangy tomatoe curry. A quick and easy family favorite that will satisfy without fail. Serve over hot cooked rice.
Yield: 4 servings
Shrimp – 26-30 pieces, cleaned and deveined
Onion – 1 large, thinly sliced
Tomato – 2 large, diced
Garlic – 4 cloves, finely chopped
Ginger – 1 inch, finely chopped
Coriander Powder – 2 tsps.
Cumin Powder – 1 tsp.
Turmeric Powder – 2 tsps.
Chili Powder – 1 ½ tsps.
Salt to taste
1 ½ cup water
Lemon- ½ fresh lemon
Cilantro Leaves – 2 ½ tbsps. Chopped
Canola or Olive Oil – 4 tbsps. (2 for frying shrimp and 2 for gravy)
In a bowl, combine shrimp, 1 tsp. turmeric powder and 1 tsp. chili powder and 1 tsp. salt. Mix well and set aside.
In a non-stick pan, heat two tablespoons of oil. Once the oil is hot, add shrimp to the pan in batches and fry on medium heat for 1-2 minutes on each side, until slightly pink. Remove shrimp immediately and place in a plate. Continue to fry the additional shrimp in batches until all the shrimp has been slightly cooked. Set the cooked shrimp aside.
In the same non-stick pan, add 2 tbsps. oil. Once the oil is hot, add the thinly sliced onions and sauté until the onions are golden brown and soft. Add the garlic and ginger and cook for an additional 1-2 minutes. Add the Coriander, Cumin, Turmeric, Chile and ½ -1 tsp. salt, and sauté for an additional 1 minute. Add the diced tomatoes and stir until the spices and tomato mixture has been incorporated. Continue to cook for 5-6 minutes until the tomatoes have soften and is a pasty consistency. Add 1 ½ cups water to the mixture; simmer for 3-4 minutes. Add the cooked shrimp into the curry mixture and stir. Cook for an additional 2 minutes, add lemon juice and stir. Garnish with fresh cilantro leave.