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15 Minute Shrimp and Coconut Milk Curry
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15 Minute Shrimp and Coconut Curry

Course Main Course
Cuisine Indian, Pakistani
Author Sarah Mir

Ingredients

  • 1 onion, extra finely diced
  • ¼ t tsp kalonji (onion/nigella seeds)
  • 1 sprig curry leaves
  • 1 400 ml can coconut milk
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ¾ - 1 tsp salt
  • 1 tsp red chilli powder
  • ⅛ tsp turmeric powder
  • 3-4 tbsp tomato paste
  • a pinch of sugar
  • 200g peeled raw shrimp
  • 2-3 green chillies cut into strips (optional)

Instructions

  • Heat a little oil in a heavy bottomed pot
  • Add the nigella seeds, let them splutter a little then add the onions 
  • Saute the onions until just translucent and then add the garlic and ginger paste, cook for a minute
  • Now add the chilli powder, turmeric, and ¾ tsp salt
  • Cook till the oil rises a little to the top then add curry sprig and 3 tbsp of the tomato paste, stir to mix
  • Pour in the coconut milk, a pinch of sugar, mix well and bring to a boil.
  • Add the shrimp, let cook just until the shrimp forms a open C shape.
  • Adjust consistency with water per your liking ( I usually add a small splash) then taste and add more tomato paste if needed and the green chillies (if using)
  • Serve with plain rice

Notes

  • This is a less is more recipe, keep the ginger-garlic levels scant for best flavour
  • If you wish to double it then put in 1 ½ tsp red chilli powder in the first round, 2 becomes too much somehow.
  • For a smooth curry blitz the cooked onions and spices together with a little coconut milk and then return to the pot and add curry leaves and remaining ingredients. Otherwise just mince the onions super finely and enjoy!