This sauce is incredibly good. How, I wondered, did so much flavour show up in 25 minutes?
I’ve made it with some jumbo prawns tonight but you could easily substitute any protein you like, or go straight vegetarian and you will be so glad you tried it.
SHRIMP & MARINADE
- 1 lb extra large shrimp, peeled & deveined
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp lemon juice (freshly squeezed please)
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp Madras curry powder
- 1 can (14.5 ounce) diced fire roasted tomatoes
- 1 can (13.5 ounce) coconut milk
cilantro for garnish
rice for serving
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.
I’d say the only way you could be disappointed by this dish is if your spices are old. They really aren’t meant to last forever just because they are dry!
Make sure to serve these with Garlic Herb Naan – just what you need to sop up this inviting sauce.
These were my best naan ever! So tender, with dough that is very easy to work with. As an added bonus they freeze well so for nights when it is just the two of us I only cook half and freeze the other half …. ready for fresh frying when I am.
I have a lot of “authentic” food bloggers I follow for cooking dishes from India, Thailand, and Mexico just to name a few. This recipe came from a fellow Canadian! If you haven’t been to Jo’s website ….. http://www.jocooks.com then I recommend you do. She has specific hints to make everything better, and is well worth a read.