Curried masala shrimp with coconut rice features tender shrimp simmered in a gently spiced curry paste. The coconut rice adds a mild sweetness that balances the warm flavors of the shrimp. The dish makes a comforting and flavorful pescatarian entree.
Ingredients
Shrimp
- 10 ounces of shrimp peeled and deveined
- 1/4 tablespoon ground ginger
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 tablespoon coconut cream
- 1 tablesppon coconut milk
- 1 clove garlic - chopped
- 1/2 lime - juiced
- 1 1/2 tablespoon vegetable oil
- Handful of fresh cilantro - chopped
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Instructions
Curried Shrimp
- Add the ginger, cayenne pepper, coriander, cumin, garam masala, coconut cream and coconut milk to a pestle or small bowl and mix together well. This will form the masala paste.
- Coat each of the shrimp liberally with the masala paste and leave to one side in a bowl.
- Put a frying pan over medium heat and add the vegetable oil and chopped garlic. Fry the garlic for 2 minutes until it begins to brown slightly.
- Add the shrimp to the pan and cook them for 3-4 minutes on each side until they are pink through.
- Set aside to place on top of coconut rice once finished. Top with a bit of cilantro and a small amount of lime juice.
Coconut Rice
- Add 1 cup of water, 1 cup of coconut milk and a pinch of salt to a saucepan. Place the saucepan over high heat until the water reaches a rolling boil. Now turn down the heat.
- Add 1 cup of rice to the saucepan and cover the pan with a lid. Leave to boil for 12-15 minutes, until the rice has absorbed all the liquid.
- Leave rice to sit for five minutes off of the heat before serving.