Shrimp curry with Coconut rice

30-60 minutes
Indian/Indian Fusion
Serves: 4
Shrimp curry with Coconut rice

Get hooked on the perfect balance of tangy shrimp curry and smooth coconut rice. The spicy, rich curry envelops tender shrimp, while the coconut rice brings a light, aromatic sweetness. It’s a dish that brings the coast to your kitchen!

Made with

Authentic Basmati Rice

Shrimp-curry-with-Coconut-rice

Ingredients

For Shrimp Curry:

1 lb shrimp, peeled and deveined

1 medium onion, finely chopped

2 tomatoes, chopped

2 garlic cloves, minced

1-inch fresh ginger, minced

1 green chili, chopped (optional, for heat)

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp chili powder (adjust to taste)

1 tsp garam masala

1 cup coconut milk (canned)

2 tbsp vegetable or coconut oil

1 tsp mustard seeds

Salt, to taste

Fresh cilantro, for garnish

For Coconut Rice:

1 1/2 cups Royal® Authentic Basmati Rice

1 can (13.5 oz) coconut milk

1 cup water

1 tsp salt

1 tbsp butter or oil

2 tbsp shredded coconut (optional, for garnish)

Preparation

For Coconut Rice:
  1. Wash the Royal® Authentic Basmati Rice under cold water until the water runs clear. Drain and set aside.
  2. In a saucepan, combine coconut milk, water, salt, and butter/oil. Bring to a boil.
  3. Stir in the rice, cover, and reduce heat to low.
  4. Simmer for about 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
  5. Fluff the rice with a fork.
  6. Optionally, garnish with shredded coconut. Keep warm.
For Shrimp Curry:
  1. Heat oil in a large skillet over medium heat.
  2. Add mustard seeds and let them crackle.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in minced ginger and garlic and cook for another 2 minutes.
  5. Add chopped tomatoes and cook until softened, about 5 minutes. Stir in cumin, coriander, turmeric, chili powder, and garam masala.
  6. Cook for another 2 minutes to let the spices bloom.
  7. Pour in the coconut milk and stir.
  8. Let the sauce simmer on low heat for 5 minutes to blend the flavors.
  9. Add the shrimp to the sauce and cook for 5-7 minutes, until they turn pink and are cooked through. Adjust salt to taste.
  10. Garnish with fresh cilantro and serve the shrimp curry hot over the coconut rice.

Note: Feel free to adjust the chili powder or omit the green chili for a milder flavor.