Shrimp Curry Recipe

Shrimp Curry Recipe

1 tablespoon vegetable oil

1 teaspoon chili powder

1 tablespoon ground sweet paprika

½ teaspoon ground turmeric

3 cloves garlic, finely chopped

2 teaspoons peeled and grated fresh ginger

1 tablespoon ground coriander

1 teaspoon ground cumin

2 teaspoons packed brown sugar

1¼ cups (300ml) water

1¾ cups (440ml) coconut milk

1 teaspoon sea salt

2 tablespoons tamarind paste

750g jumbo shrimps (king prawns), shelled and

  de-veined, tails intact

Method:

In a wok or large skillet, heat oil over medium heat and stir-fry chili powder, paprika, turmeric, garlic, ginger, coriander and cumin until fragrant, about 30 seconds.  Stir in brown sugar and water.  Bring to a boil, reduce heat to low and simmer for 5 minutes.  Add coconut milk, salt, tamarind paste and shrimps.  Stir over medium heat until shrimps turn pink, 4-5 minutes.  Remove from heat.  Spoon into serving dishes.  Serve with steamed basmati rice.