15 Minute Shrimp and Coconut Curry

Ingredients

• 1 onion, extra finely diced
• 1/4 t tsp kalonji (onion/nigella seeds)
• 1 sprig curry leaves
• 1 400 ml can coconut milk
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 3/4 - 1 tsp salt
• 1 tsp red chilli powder
• 1/8 tsp turmeric powder
• 3-4 tbsp tomato paste
• a pinch of sugar
• 200 g peeled raw shrimp
• 2-3 green chillies cut into strips (optional)

Instructions

1. 1

   Heat a little oil in a heavy bottomed pot

2. 2

   Add the nigella seeds, let them splutter a little then add the onions

3. 3

   Saute the onions until just translucent and then add the garlic and ginger paste, cook for a minute

4. 4

   Now add the chilli powder, turmeric, and 3/4 tsp salt

5. 5

   Cook till the oil rises a little to the top then add curry sprig and 3 tbsp of the tomato paste, stir to mix

6. 6

   Pour in the coconut milk, a pinch of sugar, mix well and bring to a boil.

7. 7

   Add the shrimp, let cook just until the shrimp forms a open C shape.

8. 8

   Adjust consistency with water per your liking ( I usually add a small splash) then taste and add more tomato paste if needed and the green chillies (if using)

9. 9

   Serve with plain rice