Indian Shrimp Curry
Indian Shrimp Curry is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 306 calories, 33g of protein, and 15g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up curry leaves, ground cumin, coconut, and a few other things to make it today. To use up the unsweetened coconut you could follow this main course with the Chocolate rice crispy treats as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
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