Shrimp Curry 

Indian cuisine reflects the multicultural and creative character of the inhabitants of this vast subcontinent: in addition to popular vegetarian dishes, such as vegetable samosas, we find tasty recipes for both meat, such as chicken curry or tikka masala, and fish, the latter being very popular especially in the states along the coast. Today I offer you the shrimp curry, a typical seafood dish that combines the flavors and aromas of Indian spices with the pulpy texture of these shellfish, making them juicy and spicy at the right point! The preparation is not complicated and the ingredients are quite easy to find, but be careful: once combined in your wok they will form a delicious bright red sauce and you will be hit by an explosion of colors and scents, impossible to stop! Place the prawn curry in the center of the table together with a bowl full of rice pilaf and invite your friends to help themselves, to mix the preparations on the plate to their liking... with the right music you will feel part of a sumptuous banquet worthy of Bollywood movies and India will suddenly no longer seem so far away!

Ingredients

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon turmeric (or curry powder)

3/4 teaspoon salt

1/4 teaspoon red chili powder

1 1/2 tablespoons oil, divided

1 pound (500g) peeled Jumbo-sized shrimp, tails on or off

SAUCE

1 tablespoon cooking oil

1 tablespoon butter

1 onion, finely chopped

5 cloves garlic, minced

2 teaspoons minced ginger

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder or curry powder

14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce

1/2-1 teaspoon red chili powder, adjust to your taste preference

1 teaspoon salt

1 1/2 teaspoons brown sugar

13.5 fl oz (400ml) can coconut milk, or coconut cream

2 tablespoons freshly chopped cilantro, to garnish

Instructions

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

SAUCE

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. Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute. Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade bread.