INDIAN SHRIMP CURRY RECIPE (20 MINUTE) - SKINNYTASTE
Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Add 2 teaspoons of the canola oil on high heat in a large skillet.
- Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
- Add the remaining teaspoon of the canola oil to the skillet with the onions.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
- Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
- Add in the coconut milk and shrimp to the pan and stir well.
- Garnish with cilantro and chili peppers if desired.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 224 kcal, CarbohydrateContent 10.9 g, ProteinContent 28 g, FatContent 7.9 g, SaturatedFatContent 3 g, CholesterolContent 239 mg, SodiumContent 846 mg, FiberContent 1.9 g, SugarContent 5.1 g
COCONUT FISH CURRY RECIPE | BBC GOOD FOOD
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
Provided by Jane Hornby
Categories Supper
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Nutrition Facts : Calories 412 calories, FatContent 24 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium
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