Shrimp Marinade
Shrimp Marinade
Ingredients:
For the Shrimp Marinade:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
For the Curry:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, chopped (adjust to taste)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika (optional for color)
- 1 can (14 oz/400ml) coconut milk
- 1 can (14 oz/400g) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
Instructions:
1. Marinate the Shrimp:
- In a bowl, combine the peeled and deveined shrimp with turmeric powder, chili powder, and salt. Mix well to coat the shrimp evenly with the spices. Allow it to marinate for at least 15-20 minutes while you prepare the other ingredients.
2. Prepare the Curry Base:
- Heat vegetable oil in a large skillet or pan over medium heat.
- Add the finely chopped onion and sauté until it turns translucent and begins to brown, which should take about 3-4 minutes.
- Stir in the minced garlic, ginger, and green chili. Cook for another 2 minutes until fragrant.
3. Spice it Up:
- Add the curry powder, ground cumin, ground coriander, and paprika (if using) to the onion mixture. Cook for about 2 minutes, stirring constantly to toast the spices and develop their flavors.
4. Add the Liquid:
- Pour in the can of coconut milk, and give it a good stir to combine with the spices. Allow it to simmer for 5-7 minutes, or until it thickens slightly.
- Add the diced tomatoes, including their juices, to the pan. Stir well to incorporate.
5. Simmer the Curry:
- Reduce the heat to low, cover the pan, and let the curry simmer gently for about 10-15 minutes. This allows the flavors to meld together and the sauce to thicken.
6. Cook the Shrimp:
- After the curry has simmered, uncover the pan and add the marinated shrimp to the sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
7. Season to Taste:
- Taste the curry and adjust the seasoning with salt and pepper as needed. You can also add more chili or spices if you prefer a spicier curry.
8. Serve:
- Once the shrimp are cooked and the curry is well-seasoned, remove the pan from the heat.
- Serve the shrimp curry hot over cooked rice or with naan bread on the side.
- Garnish with fresh cilantro leaves for a burst of freshness and color.
9. Enjoy:
This flavorful shrimp curry is a satisfying and aromatic dish that combines the richness of coconut milk with the spiciness of curry spices. It’s a perfect comfort food for a weeknight dinner or special occasion. Enjoy your homemade shrimp curry!
- Preparation Time: Approximately 15-20 minutes (including shrimp marination)
- Cooking Time: Approximately 30 minutes
- Total Time: Approximately 45-50 minutes
