This is another favorite mom’s recipe and is heavily adapted to my (lack of) cooking skills and inability to buy tiger prawns (large shrimp). Also, this recipe takes less time, about thirty minutes only. The lack of freshly squeezed grated coconut for the milk also affects the taste. I try to make it work with the little available ingredients. The end product is as delicious as it looks in the pictures.
It tastes a lot like Thai Penang Curry without the flavors of lemon grass and peanut.
Ingredients:
- GOYA coconut milk. Be carful to not get the other GOYA coconut cream which is sweetened and more viscous.
- Potatoes, two small
- Red Onion, red, half
- Bay leaves, two
- Shrimp, frozen, half pound, deveined, tail on. Use fresh if possible. Always de-vein. Thaw before use.
- Spices: garam masala, turmeric powder, chilli powder
- Dried red chillies from the indian store, two to three pieces.
Remember that I prefer spicy flavors. Please scale back on the chillis and garam masala as per your taste.
Heat some vegetable oil in a skillet. Once hot, add the bay leaves and dried red chillies. Immediately add chopped red onions. The bay leaves get burnt quickly.
Dice the potatoes into half inch cubes. I like a smaller size so they can cook quickly.
Wait for the onions to turn golden. Add the diced potatoes to the skillet. Cover and stir every 5 minutes. Once they start sticking to the skillet, add very little water, 2 ounces or so. Cover and simmer on medium heat. The water is added to cook the potatoes. The skillet has to be dry before adding spices.
Check potatoes by piercing a fork in them. If the potatoes are not cooked upto 75% yet, add 2 more ounces of water and cover. Once the potatoes are about 75% cooked and the water has evaporated, add the spices, namely 1/4th table spoon garam masala, 1/8th spoon of turmeric powder and chilli powder each. Stir and let the vegetables absorb the flavors for about 30 seconds.
Add thawed shrimp to the skillet. Turn up the heat to medium-high. Stir to mix in the spices. Cover and let it cook for 1 to 2 minutes. Add salt to taste.
Add half a can of coconut milk. Stir. Turn down the heat and let it simmer in the coconut milk. I add about 2 to 3 ounces of water to the curry per desired consistency. Potatoes get fully cooked in the coconut milk. The starch in the potatoes thickens the curry.
Once the shrimp is cooked, turn off the heat. Serve over a bed of freshly cooked white rice and enjoy.
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