Yellow Shrimp Curry Recipe

This recipe serves 2, with rice.

Ingredients

1 lb/500 g shrimp, peeled and deveined
1 large onion
1 teaspoon/5 ml turmeric powder
1/2 teaspoon/2 ml chilli powder
1/2 teaspoon/2 ml ground coriander
1/4 teaspoon/1 ml ground cumin
1/2 teaspoon/2 ml salt (or to taste)
1/2 teaspoon/2 ml sugar (or to taste)
1 can/400 ml coconut milk
2 tablespoons/30 ml oil
Chopped coriander leaves to garnish

Preparation

After you have peeled and deveined the shrimps, rinse them in clean water, drain and set aside.

Peel the onion, chop it roughly, then whizz in a food processor.

Heat the oil in a heavy-based pan and fry the onion for a few minutes until it wilts.

Push the onion to the side of the pan and in the space you have created, fry the turmeric, coriander, cumin and chilli powder for a minute, stirring to prevent them burning and adding a dash more oil if necessary.

Add the shrimp at this point, if you have raw shrimp, and stir until pink.

Add the coconut milk to the pan and bring to simmering point. Add the shrimp at this point, if your shrimp are already cooked.

(Heat the shrimp through but do not continue cooking as shrimp can become chewy if overcooked. If you are preparing this dish in advance, remove the pan from the heat and gently heat the curry up again when you are ready to eat.)

Add salt and sugar (if you think the curry needs it) to taste.  Test the quantity of chilli powder and add more if you like.

Garnish with coriander and serve with rice.