Every time I read the MediterrAsian book
Acknowledgement: The full and original version of this recipe can be found in The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets
Before starting, cook the rice in the rice cooker.
As for substitutions, we didn’t have basmati rice, canned whole tomatoes and 32 large uncooked prawns. I used jasmine rice, fresh plum tomatoes and 20 medium uncooked shrimps. I’m definitely an advocate for using what I have in the house. 🙂 I’m flexible that way.
Ingredients:
- 4 tablespoons peanut oil
- 2 onions, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons fresh ginger, finely grated
- 4 teaspoons ground cumin
- 3 teaspoons turmeric
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 2 cups plum tomatoes, chopped
- 1 can coconut milk
- 2 teaspoons salt
- 2 cups jasmine rice
- 20 pieces uncooked shrimp, peeled and deveined
- 4 tablespoons cilantro, chopped
- 4 tablespoons lemon juice
Cook the onions until transparent.
Add the garlic and ginger.
Add the spices – cumin, turmeric, paprika and chili powder. FYI: I combined the spices in a small bowl first to mix them well.
Add the tomatoes.
Then add the coconut milk and salt.
Add the shrimp and cilantro to the curry until it boils. Cover with a lid and simmer. Stir in the lemon juice.
Serve the South Indian Shrimp Curry over rice.
This curry really pairs well with rice. The next time I cook this (yes, I’ll definitely make this dish again), I’ll prepare some homemade naan to go with it. I can imagine mopping up the sauce with naan. Mmmm!
This post contains affiliate links, which means I receive compensation if you make a purchase using the links in this post. All opinions are my own.