Indian Shrimp Curry

 

I can’t tell you the first time I had Indian food; all I know is that I really liked it. I also know that the late Mr. O-P was the one who introduced me to it when he took me to dinner at local restaurant, India’s Rasoi. Once I realized how flavorful it was, I would seek out Indian restaurants when we traveled. One of the best Indian restaurants I think I’ve ever been to was Shalimar in Dublin, Ireland. Another good one was The Curry Leaf in London where I had the most magnificent salmon.

 It’s hard to have Indian food these days without thinking of Jim, but I do soldier on, as you are aware from my recent posting of Coconut Curry Chicken.  This one is for shrimp lovers; I served it on top of turmeric rice. Delicious! 

Indian Shrimp Curry

2 T. olive oil

1 c. minced onion

1 red pepper, chopped

2 cloves garlic, chopped

1½ t. ground turmeric

1 T. freshly grated ginger

1 t. ground cumin

1 t. smoked paprika

½ t. Kashmiri chilli powder

1 14.5-oz. can petite diced tomatoes

1 13.66-oz. can coconut milk

1 t. kosher salt

1 lb. medium shrimp, peeled and deveined

2 T. chopped fresh cilantro

1 T. chopped fresh Thai basil

 Heat oil in a 12” skillet over medium heat; cook and stir onion and pepper until onion is translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.

 Add garlic, turmeric, ginger, cumin, paprika, and chilli powder to onion and pepper in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, and then reduce heat and simmer, stirring occasionally, for 10 minutes.

 Stir in shrimp, cilantro, and Thai basil; simmer until shrimp turns opaque, about 2-3 minutes.

 Garnish with chopped scallions.

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