Coconut Shrimp curry with rice

Name: Coconut Shrimp curry with rice
Cuisine: Indian
Ingredients: 1 cup For Shrimp Marinade extra-large shrimp peeled; 1/4 tsp salt; 1/4 tsp black pepper freshly ground; 2 tbsp lemon juice; 1tbsp For the sauce coconut oil; 1 medium onion chopped; 3 cloves garlic; 1 tbsp fresh ginger; 1/2 tsp Black Pepper; 1 tbsp salt; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1 tbsp curry powder; 1 cupTomato chopped; 1/2 cup coconut milk; Fresh coriander leave for garnish; Cooked rice for serving

Kinjal Rathod @cook_10072763

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Kinjal Rathod @cook_10072763

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Ingredients

1 cup For Shrimp Marinade extra-large shrimp peeled
1/4 tspsalt
1/4 tspblack pepper freshly ground
2 tbsplemon juice
1tbspFor the sauce coconut oil
1medium onion chopped
3 clovesgarlic
1 tbspfresh ginger
1/2 tspBlack Pepper
1 tbspsalt
1/2 tspturmeric powder
1/2 tspcoriander powder
1 tbspcurry powder
1cupTomato chopped
1/2 cupcoconut milk
Fresh coriander leave for garnish
Cooked rice for serving

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Steps

1

In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
2

While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
3

Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
4

Serve over hot rice and garnish with parsley & curry leaves