Indian Coconut Shrimp Curry with Coriander

Ingredients

• 1 pound shrimp peeled and deveined
• 1 tablespoon vegetable oil
• 1 cup coconut milk full-fat
• 1 large onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup tomatoes chopped
• 1/2 cup fresh coriander leaves chopped
• 1 teaspoon salt to taste

Instructions

1. 1 Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. 2 Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. 3 Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
4. 4 Add the ground coriander, turmeric powder, garam masala, and red chili powder. Stir well to combine the spices with the onion mixture.
5. 5 Add the chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
6. 6 Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 7 Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are cooked through and opaque.
8. 8 Stir in the fresh coriander leaves and adjust the seasoning with salt.
9. 9 Serve the curry hot, garnished with additional coriander leaves if desired.