Ingredients
Method
- Heat 4 tbsp (2 oz / 60g) extra virgin olive oil in a saucepan set over medium heat, then add the finely chopped onion (approx. 5.3 oz / 150g) and minced garlic cloves (approx. 0.2 oz / 6g) and sauté until tender.
- Stir in the 4 pureed fresh tomatoes (approx. 14 oz / 400g), 0.5 tsp (0.05 oz / 1.5g) turmeric, 0.5 tsp (0.05 oz / 1.5g) coriander, 0.5 tsp (0.05 oz / 1.5g) cumin, and 2 tsp (0.1 oz / 3g) minced fresh ginger, cooking the mixture for about 5 minutes.
- Add the 8 oz (225g) medium peeled shrimp to the simmering spiced tomato mixture and cook for about 10 minutes, or until the shrimp are fully cooked through and opaque.
- Remove the saucepan from the heat and gently drizzle the dish with 2 tbsp (1 oz / 30g) freshly squeezed lime juice before serving.
- Keep it Low-Carb: If you are following a Keto or Paleo lifestyle, serve this rich, spiced sauce over a bed of freshly steamed cauliflower rice instead of traditional basmati to soak up all the fantastic flavors while keeping your macros in check.
- Dry Your Shrimp Thoroughly: Whether using fresh or thawed shrimp, make sure to pat them completely dry with paper towels before adding them to the sauce. Excess water will dilute the rich, curried tomato base you just built.
Avoid Overcooking the Seafood: Shrimp cook incredibly fast. Once you add them to your simmering tomato base, watch them closely. The moment they turn pink and opaque, pull the pan off the heat to prevent them from becoming rubbery.
Bloom Your Spices: For a deeper, more authentic flavor profile in your Indian curried shrimp, allow the turmeric, coriander, and cumin to toast briefly in the hot oil alongside the aromatics before adding the tomato puree. This releases their essential oils.