Coconut Shrimp Curry

An easy basic curry with enough spices to feel homemade but enough ease for week nights.

Ingredients

Prawn marinade:

• 1 tsp garam masala

• 1/2 tsp ground cumin

• 1/2 tsp turmeric (or curry powder)

• 3/4 tsp salt

• 1/4 tsp red chili powder

• 1 tbsp oil

• 500g peeled Jumbo-sized shrimp, tails on or off
  

Sauce:

• 1.5 tbsp oil

• 1 tbsp butter

• 1 onion, finely chopped

• 5 cloves garlic, minced

• 2 tsp minced ginger

• 1.5 tsp garam masala

• 1.5 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp turmeric powder or curry powder

• 400g crushed tomatoes or Passata

• 1/2 tsp red chili powder

• 1 tsp salt

• 1 1/2 tsp brown sugar

• 400ml can coconut milk

Instructions

Marinade the prawns:

1. Combine the spices in a bowl.

2. Toss shrimp with the spices and 1 tablespoon of oil.

3. Set aside.
   

For the curry:

1. Heat 1/2 tbsp oil in a large skillet over medium-high heat.

2. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate and set aside.

3. Heat remaining oil and butter in a large pan or skillet over medium-high heat. 

4. Fry onion until soft.

5. Add garlic and ginger and sauté until fragrant, about for 1 minute. 

6. Add in garam masala, cumin, ground coriander and turmeric and stir. 

7. Add crushed tomatoes/Passata), chili powder, salt, sugar and coconut milk. 

8. Let simmer until slightly thickened.

9. Stir in shrimp and let cook until the shrimp is fully cooked and warmed through.