Summer is heating up, and the last place you want to spend too much time is a hot kitchen. But don’t sweat it, because I’ve got just the quick-fix recipe for all you curry lovers. This is a scrumptious shrimp curry from Pakistan which is very easy to put together. Coupled with the fact that shrimp cooks very quickly, you’re looking at a dish which was made for the hot weather–light, flavorful, and simple to make. Serve with some steamed Basmathi rice and a salad, and you’re good to go. I even rolled up the leftovers in a wrap with some chopped Romaine lettuce and it was a perfect lunch. Dishes like this one are what Pan Asian is all about, so I hope you try it yourself, and please enjoy!
1 ¼ lb. (500 g) raw jumbo or tiger shrimp
3 tbsp. sunflower oil
1 onion, chopped
1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. tomato paste
1 medium tomato, peeled and finely chopped
8 oz. (225 g) plain Greek-style yogurt
1 tsp. red chili powder
½ tsp. ground black pepper
½ tsp. ground turmeric
½ tsp. cumin seeds
½ tsp. ground coriander
salt to taste
3-4 green chilies, coarsely chopped
¼ cup cilantro, chopped
cilantro leaves for garnish
1.) Peel & devein shrimp leaving on tail. Set aside.
2.) To make the masala (sauce), heat oil in a pan and fry onion until golden brown. Add garlic and ginger and stir-fry for 1-2 minutes. Add the tomato paste, tomato, and yogurt and cook for another few minutes, stirring occasionally. Add the chili powder, black pepper, turmeric, cumin seeds, coriander, and salt, and cook until the oil separates.
3.) Add shrimp and cook over high heat, stirring frequently, until shrimp turn pink (about 4-5 minutes). Do not overcook shrimp! Stir in the green chilies and chopped cilantro, and garnish with cilantro leaves. Serve hot with steamed rice.