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Description
This is a perfect recipe for those busy weeknights when you're in the mood for something a bit adventurous, yet are crunched for time and need dinner on the table in minutes. Set yourself up for success by keeping the magic seasoning — curry leaves — on hand in the refrigerator or freezer. (If you don't have the curry leaves, you can sub fresh basil; the dish will taste quite different but will still be delicious.) For serving, start a pot of basmati rice when you start the curry. The recipe is a Yummly original created by Prerna Singh.
Ingredients
Directions
- Finely chop onion. Scrape ginger with a spoon to remove peel. Finely grate ginger, or mince it along with garlic. Cut chilies into long, thin slices. Slice lemon into 1/2-inch rounds. Finely chop tomatoes. (Pro Tip: If you cook a lot of Indian food, you might want to buy a jar of ginger-garlic paste at an Indian market or online to keep on hand as a short-cut for freshly minced.)
- Heat oil in a cast-iron skillet over medium heat. When pan and oil are hot, add curry leaves and mustard seeds. As they sputter, add onion and lemon. Cook, stirring often, until onion begins to turn golden, about 5 minutes. (Pro Tip: Fresh curry leaves, an aromatic seasoning that's much loved in South India, are completely unrelated to curry powder. They're nutty, slightly resinous (in a good way), and addictive once you try them. Though there's no close substitution, curry leaves are available online and at Indian markets (where you can also find black mustard seeds), and they keep well in the freezer up to a few months.)
- Add ginger-garlic paste, Thai chilies, salt, and turmeric to pan and stir well, then stir in tomatoes. Cover pan tightly and cook on medium heat until tomatoes soften and are broken down somewhat, about 5 minutes.
- Stir in cayenne, if using, along with shrimp and coconut milk. Increase heat to high and cook curry uncovered, stirring occasionally, until shrimp are opaque and cooked through, 3-5 minutes.
- Squeeze lemon juice and stir into curry. Scatter cilantro leaves on top. Serve curry (including curry leaves from the sauce) in bowls over steamed basmati rice.
NutritionView More
| Calories370Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium500mg14% |
| Protein4g8% |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars6g12% |
| Vitamin A10% |
| Vitamin C45% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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