15-Minute Shrimp Curry
Keep the ingredients on hand and you have an easy weeknight meal that comes together in minutes and tastes like you slaved for hours.
Ingredients
- 2 tbsp oil
- 1 medium onion - diced
- 1 inch ginger - sliced
- 1 tsp crushed garlic
- 1/2 cup yogurt (use 1 diced tomato for a dairy free version)
- 1 tbsp tahini
- 1 can coconut milk (12 oz)
- 1 boiled potato (optional)
- 1 pkg deveined & peeled shrimp (about 2 lbs)
- 2 tsp dried kasori methi (fenugreek) (sub dill if you don't have fenugreek)
Spice Mix
- 1 tsp red chillies
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 tsp coriander
- 1 stick cinnamon
Instructions
- If using, chop potatoes into 2 inch cubes and boil. Once softened, drain and set aside.
- In a large saucepan or wok, heat 2-3 tbsp oil. Add onions and 1 tsp salt. Stir fry till they start to soften and turn golden.
- While the onions cook, measure out all the spice mix ingredients together in a small bowl.
- Add the ginger and garlic and stir fry for 2 minutes till fragrant.
- Add the spice mix and fry for 1-2 minutes more.
- Add the 1/2 cup yogurt (or tomato if making dairy free), 1 tbsp tahini and boiled potatoes. It will be quite dry, but very fragrant.
- Add the 1 can coconut milk and let this come to a boil.
- Add the shrimp and let this boil till the shrimp start to turn pink.
- Depending on how much liquid you like, you can add more coconut milk or water or allow this to cook for a few more minutes to evaporate some of the liquid. I don't recommend cooking for too long though, otherwise your shrimp will over cook and get hard.
- Add the 2 tsp dried methi and stir to combine.
- Taste for salt & spice and adjust to taste.