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Coconut Delight, an exquisite Indian shrimp curry, is a vibrant dish that beautifully encapsulates the essence of Indian cuisine through its rich tapestry of flavors and spices. This delightful recipe draws from the coastal regions of India, where the sea provides an abundance of shrimp, and coconut trees line the shores, creating a harmonious blend of ingredients that results in a dish that is both comforting and indulgent. The combination of succulent shrimp swimming in a creamy coconut milk base, heightened by a medley of spices, makes this curry a must-try for seafood lovers and curry enthusiasts alike.

Indian Coconut Shrimp Curry

Dive into the flavors of India with Coconut Delight, an irresistible shrimp curry that brings the essence of coastal cuisine right to your table. With succulent shrimp simmered in creamy coconut milk and a vibrant blend of spices, this dish is both comforting and indulgent. Perfect for weeknight dinners or gatherings, it's quick and easy to prepare. Discover the magic of this culinary masterpiece today! #IndianCuisine #ShrimpCurry #CoconutDelight #SeafoodLovers #HealthyEating #ComfortFood #YummyRecipes
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 can (14 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

2 medium tomatoes, pureed

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

2 tablespoons vegetable oil

Salt to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Steamed rice or naan (for serving)

Instructions
 

Sauté Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

    Spice it Up: Stir in the curry powder, turmeric powder, red chili powder, and salt. Cook the spices for about 1-2 minutes to release their flavors.

      Tomato Puree: Add the pureed tomatoes to the pan. Cook for approximately 5-7 minutes until the mixture thickens and the oil starts to separate.

        Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.

          Add Shrimp: Stir in the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through. (Be careful not to overcook the shrimp, as they can become rubbery.)

            Finish Off: Sprinkle in the garam masala and give it a good stir. Adjust the seasoning, adding more salt or lime juice to taste.

              Garnish and Serve: Remove from heat and garnish with fresh chopped cilantro. Serve hot over steamed rice or with naan to soak up the delicious curry sauce.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4