Description
A delicious and creamy shrimp dish infused with aromatic curry leaves and coconut milk.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon black mustard seeds
- 10–12 fresh curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper (adjust to preference)
- 1 can (14 ounces) coconut milk
- 1 tablespoon fresh lime juice
- Salt, to taste
- Chopped fresh cilantro, for garnish
Instructions
- Warm the coconut oil in a spacious skillet over medium heat. Add the black mustard seeds and allow them to pop for about a minute.
- Add the diced onion to the skillet and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and ginger, stirring for an additional 1-2 minutes until aromatic.
- Toss in the curry leaves along with the turmeric, cumin, coriander, and cayenne pepper. Mix thoroughly and let cook for 1-2 minutes.
- Gradually pour in the coconut milk, stirring to combine, and bring to a gentle simmer. Cook for roughly 5 minutes.
- Add the shrimp to the skillet, cooking until fully pink and opaque, about 3-5 minutes. Stir in the lime juice and season with salt.
- Remove from heat and sprinkle with fresh cilantro before serving.
Notes
- For an extra creamy consistency, blend a portion of the coconut milk with the spices before adding it to the skillet.
- Feel free to include vegetables such as bell peppers or spinach for added nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: varies