This is a beyond simple curry – one that we featured in a slightly different form when we first started this blog (that seems like AGES ago). We are fans of shrimp curry (and beer) and this mild and quick curry is a go-to at our house. We featured this recently in the San Jose Mercury and got a very nice comment from a reader that made our day. Stacie and I love hearing that someone tried our recipe and loved it.
Personally, I like a fiery, burning-hot, raging shrimp/seafood curry, but this is not that curry. Sometimes, when the little one is eating something else and I am cooking only for adults, I am known to way spice this up with red chilli flakes, green chillies and even some red curry paste and more of all the spices below. And then I love watching the hubby sweat. If you are a lover of hot food, I urge to to take this basic/mild (but tasty) curry up a notch!
Seafood Curry in a Hurry
Serves 2 adults and 2 kids
- 1 to 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1-inch piece ginger, grated
- 1 to 2 tablespoons curry powder, depending on how strong you like your curry
- 1/2 tablespoon cumin seeds or powder
- 1 teaspoon ground coriander, optional
- 1/2 teaspoon cayenne or to taste, optional
- 1 to 2 teaspoon salt or to taste
- 13.5-ounce can coconut milk
- 1 pound medium shrimp, shelled and de-veined
- Juice from 1/2 lemon, optional
1. Heat oil in a saucepan; add chopped onion and cook until softened, about 5 minutes. Add ginger; saute for a couple of minutes. Add all the spices and season the mixture with salt; saute for another 2 minutes to toast the spices and bring out their flavor.
2. Add coconut milk; simmer for 8 to 10 minutes.
3. Add the shrimp or other seafood and cook until done. Cooking time will vary depending on the type and size of the seafood; medium-size shrimp will take about 5 minutes. Just before serving, add the fresh lemon juice for a hint of acid and brightness.