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 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup tomatoes, chopped
• 1 cup fresh coriander leaves, chopped
• 1 teaspoon salt, to taste

Method

1. 01
   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. 02
   Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. 03
   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
4. 04
   Add the ground coriander, turmeric powder, garam masala, and red chili powder. Stir well to combine the spices with the onion mixture.
5. 05
   Add the chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
6. 06
   Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 07
   Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are cooked through and opaque.
8. 08
   Stir in the fresh coriander leaves and adjust the seasoning with salt.
9. 09
   Serve the curry hot, garnished with additional coriander leaves if desired.