Serving Size: 3-4 | Prep Time: 20 minutes | Cook Time: 30 minutes
Shrimp Curry
Ingredients
- 2 lbs of shrimp; skin removed & de-veined
- 5-6 medium sized tomatoes; roughly chopped
- ½ white onion; chopped
- 5-6 cloves garlic chopped
- 1 inch knob ginger; chopped
- 1 tbs ghee
- Optional: 1 serrano or 2 Thai chilies; chopped
Spices
- 1 ½ tsp mustard seed
- 1 ½ tsp fenugreek
- 1 ½ tsp cumin seed
- 5-7 curry leaves; whole
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tbs Fijian Masala
Garnish
- ½ lemon; squeezed
- ¼ cup green onion; diced
Instructions
- Prepare the ingredients. Set aside
- Heat kadai pan to medium-high heat. Add ghee
- Add fenugreek, cumin, mustard seeds, and curry leaf to pan. Stir and cook for 2-3 minutes
- Add onion, garlic, ginger, and chilies. Cook for 3-4 minutes
- Add tomatoes. Cover and cook for 5 minutes or until tomatoes have cooked down
- Add turmeric, red chili powder, Fiji masala, and salt. Mix well
- Add shrimp and cook until pink
- Turn off heat and let shrimp sit for 5 minutes before serving
- Serve shrimp atop of grits and garnish with green onion
Grits
Serving Size: 3-4 | Prep Time: 2 minutes | Cook Time: 5 minutes
Ingredients
- 2 cups water
- 1 /1/4 cup coconut milk
- 1 tsp salt
- 1 cup yellow corn grits
- 1 tbs ghee
Instructions
- Heat medium saucepan. Add water, coconut milk, and salt and bring to a boil
- Slowly stir in grits into boiling mixture
- Stir continuously and thoroughly until grits are well mixed
- Let the pan return to a boil, cover with a lid, and reduce temperature to low. Cook for 4 minutes
- Add more coconut milk if a creamier consistency is desired
- Stir in ghee. Serve immediately
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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe!
Cheers,
The Swamy's
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