Palak’s South Indian Shrimp Curry

Name: Palak’s South Indian Shrimp Curry
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 2
Ingredients: ½ cup (about 95 g) Basmati Rice; 2 cloves Garlic; 1 Red Onion; 1 box Crushed Tomatoes; 1 tsp Curry Powder; 1 tsp Mustard Seeds; 1 Jalapeño; 1 tsp Garam Masala; 1 can Coconut Milk; 5 g Cilantro; 285 g Shrimp; 1 tsp Cayenne Pepper; 1 tsp Turmeric; 1 tbsp Olive Oil; 1 Salt; 1 Pepper

Source: HelloFresh

“Take a trip to Southern India with my mouthwatering shrimp stew! Creamy coconut milk is infused with rich aromas from curry, tomatoes, onions, and garam masala, making this a decadent dish. These flavors will transport you to the tranquil backwaters of Kerala where the cuisine is as colorful as the region.” –Chef Palak

Health score 6.2/10
30 min
Prep 7 min
Serves 2
839 kcal

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Ingredients

Basmati Riceabout 45 g per person½ cup (about 95 g)
Garlic2 cloves
Red Onion1
Crushed Tomatoes1 box
Curry Powder1 tsp
Mustard Seeds1 tsp
Jalapeño1
Garam Masala1 tsp
Coconut Milk1 can
Cilantro5 g
Shrimp285 g

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Cayenne Pepper1 tsp
Turmeric1 tsp
Olive Oil1 tbsp
Salt1
Pepper1

Method

Wash and dry all produce. Halve, peel, and chop the onion. Mince or grate the garlic. Finely chop the cilantro leaves and stalks, reserving a few leaves for garnish. Chop the jalapeño, removing the ribs and seeds if you prefer less heat.
Cook the rice: In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.
Heat a large drizzle of oil in a large pan over medium heat. Add the mustard seeds and cook until fragrant, for about 1 minute. Add the curry powder, turmeric, jalapeño pepper, and onions and cook for 2-3 minutes until slightly browned. Add the garlic and cilantro and cook for an additional 30 seconds until fragrant. Season with salt and pepper.
Add in the tomatoes, half the coconut milk, 1 cup water, and a pinch of cayenne (start with a little and go up from there). Season with salt and pepper, then bring to a boil.
Add the shrimp to the pan and reduce the heat to low. Cook for 4-5 minutes, until the shrimp are opaque and cooked through. Season to taste with salt, pepper, and additional cayenne, if desired.
Finish and serve: Stir the garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry on a bed of basmati rice and garnish with the cilantro leaves. Enjoy!

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