Easy Shrimp Curry

I have made few alterations to some common Indian versions of curry out there and come up with this. It still tastes true to the original with its aromatic, flavorful and spicy features. The list of ingredients may look overwhelming but the preparation is fairly easy and the outcome is delicious so try it if you're in the mood for Indian. ;-)

Recipe

Serves 4

Ingredients:

2 lbs medium shrimp, peeled and deveined (wild type preferred)
1/4 cup peanut oil
1 large onion, chopped
1 tbsp ginger garlic paste (minced fresh ginger and garlic mixed into paste)
1 tsp ground coriander
1 tsp curry powder
1 tsp garam masala (found in International isle of supermarket or Indian market)
1/2 tsp ground turmeric
1 tomato, finely chopped
1 tsp ground red chili powder (add less if you don't like it spicy)
1/4 cup coconut milk
1/4 cup water
 salt, to tatse
freshly ground black pepper, to taste
Cilantro leaves, chopped (for garnish)

Method: 

Heat peanut oil in a large saucepan over medium high heat. Add the onions; cook and stir until brown for about 20 min. Mix in ginger garlic paste, coriander and salt. Cook and stir for 1 minute. Add curry, turmeric, garam masala, chili powder, tomatoes and water. Cook for 8 minutes until sauce thickens. Season shrimp with salt and black pepper then add to curry sauce and cook for 2-4 min or until they just turn pink. Mix in coconut milk and taste to adjust seasoning. Garnish with fresh cilantro and serve with fragrant basmati rice or Naan bread. 

Tip: No shrimp? Substitute with chicken breast or vegetables (peas, carrots, potatoes etc).