Coconut Style Shrimp Curry

Ingredients

Quantity

garam masala	1 teaspoon
ground cumin	1/2 teaspoon
turmeric (or curry powder)	1/2 teaspoon
salt	3/4 teaspoon
red chili powder	1/4 teaspoon
oil, divided	1 1/2 tablespoons
peeled Al Areesh Large Jumbo Shrimp	1 pound (500g)
cooking oil	1 tablespoon
butter	1 tablespoon
onion, finely chopped	1
cloves garlic, minced	5
minced ginger	2 teaspoons
garam masala	1 1/2 teaspoons
ground cumin	1 1/2 teaspoons
ground coriander	1 teaspoon
turmeric powder or curry powder	1 teaspoon
crushed tomatoes, or Passata for a smoother sauce	14 oz. (400g)
red chili powder, adjust to your taste preference	1/2-1 teaspoon
teaspoon salt	1
brown sugar	1 1/2 teaspoons
can coconut milk, or coconut cream	13.5 fl oz (400ml)
freshly chopped cilantro, to garnish	2 tablespoons

Cooking Procedure

Step 1

Combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.

Step 2

Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side and then transfer shrimp to a plate. Set aside. For the Sauce:

Step 3

Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.

Step 4

Add garlic and ginger; sauté until fragrant, for about 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook while stirring occasionally until fragrant for about 20 seconds.

Step 5

Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let it simmer until slightly thickened for about 4 minutes.

Step 6

Stir in shrimp and cook until the shrimp is fully cooked and warmed for about 1 more minute.

Step 7

Take off the heat immediately. Garnish with chopped cilantro and serve with steamed rice and bread or khubz.