Receta Shrimps with Tomato and Coconut Milk
Shrimps with Tomato and Coconut Milk Recipe
Light and delicious shrimp curry cooked in a tomato and coconut milk sauce. Best served with rice.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
- Shrimps – 10 to 12, peeled, deveined
- Coconut Milk – 200 ml
- Tomato Sauce – 1 cup
- Vegetable Oil – 2 tsp
- Onion – 1, small, sliced
- Capsicum – 1 tblsp, sliced
- Ginger Garlic Paste – 1 tblsp
- Mustard Seeds – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1 tsp
- Salt as per taste
- Coriander Leaves – handful, chopped
- Sugar – 1/4 tsp
Method:
1. Heat oil in a pan over medium flame.
2. Saute the onions for 2 minutes.
3. Add the capsicum and cook for another 2 minutes.
4. Add ginger garlic paste, turmeric powder, mustard seeds, garam masala powder and red chilli powder.
5. Stir well.
6. Add the coconut milk, tomato sauce, salt and sugar.
7. Stir and simmer until slightly thickened.
8. Add the shrimps and stir to mix.
9. Cook until the shrimp is pink and cooked, about 3 to 4 minutes.
10. Garnish with coriander leaves.
11. Serve with steamed rice.
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