From craving to table
Instructions
- 1
Step 1: Heat oil in a large pan over medium heat.
- 2
Step 2: Add cumin seeds and let them splutter, then add chopped onions and sauté until golden brown, about 5 minutes.
- 3
Step 3: Stir in minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
- 4
Step 4: Add turmeric powder, coriander powder, and garam masala. Mix well and cook for 1 minute to toast the spices.
- 5
Step 5: Pour in the tomato puree and simmer for 10 minutes until the oil separates from the sauce.
- 6
Step 6: Gently add the shrimp to the pan, season with salt, and cook for 5-7 minutes until they turn pink and opaque.
- 7
Step 7: Stir in the coconut milk and simmer for an additional 5 minutes to allow the flavors to meld together.
- 8
Step 8: Taste and adjust seasoning if needed. Garnish with fresh cilantro leaves and serve hot over steamed basmati rice.