Shrimp Curry

My parents are from South India, and for those who don't know, seafood is a huge thing when it comes to traditional meals. When my parents immigrated to America, they brought with them all their delicious and spicy recipes. This shrimp curry is a staple food at our dinner table and I can never get enough. If you're looking for a different shrimp dish or just something spicy, this recipe is perfect for you.

First, add 1 teaspoon of turmeric. Then add 2 teaspoons of both cayenne pepper and ginger garlic paste. Add a pinch of salt and mix. Let it marinate for about 20 minutes.

Thinly slice a whole union (the type of union does not matter). Microwave 2 gambogias with a 1/2 cup of water for about a minute. Then dice 2 tomatoes.

Put about a teaspoon of oil (coconut oil is probably the best option) on the pan you are using. Put the unions in the pad and let it sit until it's edges just start to brown. Then add 1/2 teaspoon of turmeric and fenugreek. Add 1 teaspoon of cayenne pepper, coriander powder, and 3/4 teaspoon of garam masala. Add the diced tomatoes and mix. Be careful not to smash the tomatoes!

Finally, add the shrimp and mix. Add a 1/2 cup of water and some coriander leaves. Mix and let it sit for 10 minutes.

This curry is best with rice or roti (another Indian dish). Eating the shrimp curry while it's still hot will give you and your family or friends the best experience. I hope you enjoy this delicious and spicy curry.