This Coconut Fish Curry is absolutely delicious. It is full of incredible flavors and pretty simple to make. Most of the ingredients for this recipe can be found at your local grocery market. This coconut shrimp curry is cooked in a tomato curry sauce, spices and creamy coconut milk. Its thick, curry and can be enjoyed with rice or rice noodles.
Tip 1: You can use frozen raw shrimp, just follow proper thawing instructions.
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Heat a medium pan and add about 1- 2 tbsp oil , add in garlic and ginger. Stir for about a minute on medium high heat. Make sure the garlic and ginger do not burn.
Add in 1 tbsp curry powder spices . 1 tsp ground chili powder let sauces cook for about 30 seconds to release some of the flavors than add canned tomato sauce, salt to taste and cook until tomatoes are about thick and more of a paste consistency . Now add in coconut milk and let simmer for about 2-3 minutes on medium low heat.
Add in shrimp pieces and let cook on medium low heat for about 2-5 minutes or until fully cooked. Add in about 1/4 of a lime juice and add cilantro and gently combine.
Taste for flavor and additional spices to your liking and enjoy with rice or rice noodles!
RECIPE:
This recipe serves about 3-4 people
INGREDIENTS
1-2 tbsp vegetable oil or any oil of choice
1 Lb raw and deveined shrimp
1 15 oz can crushed tomatoes or tomato sauce
1 15 oz can unsweetened lite coconut milk
3 springs of green onion
1/4 of a lime juice
1-2 red dried chili (optional)
2 garlic cloves minced, chopped or grated
about 1/4 tsp grated ginger
1/4 cup cilantro chopped for garnish or dried kasoori methi
Seasoning:
1 tbsp curry powder
1 tsp ground chili powder
1/4 tsp crushed red chili flakes (optional)
about 1/2 tsp salt or to taste
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