British Asian & UK Halal
Madras Shrimp Curry
Steamed prawns, coconut milk and lemon zest, warmed with curry powder and ginger, a British curry-house curry.
30 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 25 min · 30 min total
- medium
- 1
Heat oil in a large, deep skillet until shimmering. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
- 2
Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes). Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
- 3
Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
- 4
Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
