Serves: 4

For Shrimp Marinade
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1/7 tsp cayenne pepper
• 2 tbsp lemon juice
• 453 g extra-large shrimp, peeled and deveined

For the sauce
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• ½ tsp freshly ground black pepper
• 1 tsp salt or to taste
• ½ tsp turmeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

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