An Indian Curry That Dares to Combine Amzaing Spices and Shrimp - WOW

Welcome to the Gourmet Indian Recipe Series. Today is the spicy dish that you thought would never happen.... 2 of your favourite ingredients and dishes combined into One Taste Sensation.....Madras Shrimp Curry

Seafood dishes are prominent along the coastline of India, where the Arabian Sea, Bay of Bengal, and Indian Ocean offer rich bounties of fish and shellfish. Jungle areas of India offer mangoes, guava, papaya, bananas, and coconuts. However the use of shrimps or prawns, depending on which part of the world you hail from, is relatively new and untired in many ways given the unique texture and taste of it. However this particular not only expertly combines them it offers a rare treat for your mouth that is unlikely to be matched.

Ingredients: 3 tbsp. canola oil, 1 medium onion coarsely chopped, 1 tbsp. fresh ginger grated & peeled, 1 1/2 tsp. garlic minced, 1 1/2 tbsp. Madras curry powder, 1 cup unsweetened coconut milk, 1 cup chicken stock or low sodium chicken broth, 1 1/2 lb. medium shrimp shelled and deveined, salt to taste, cayenne pepper, 2 tbsp. mint finely chopped, 1/2 tsp. lemon zest finely grated, steamed rice for serving

Method:

1. Heat oil in a large, deep skillet until shimmering.

2. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).

3. Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).

4. Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).

5. Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).

6. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

BON APÉTIT.....