SLIGHTLY SWEET AND SLIGHTLY SPICY, DEFINITELY A PERFECT SEAFOOD LOVER'S DISH. A CLASSIC IN MY KITCHEN, THIS DISH IS CERTAIN TO BECOME A STAPLE IN YOUR HOME. A QUICK DISH THAT IS PACKED WITH FLAVOR!

Serves: 4 - 6

Cook Time: 20 - 30 minutes

INGREDIENTS:

• 2 tablespoons of oil  (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 medium finely chopped onion

• 1 ½ teaspoon garlic/ginger paste  (refer to my garlic/ginger paste recipe below!)

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to your heat preference, I enjoy it spicy!)

• 1 pound raw peeled Jumbo-sized shrimp, tails on or off per your preference (I love my shrimp with the tails to give it more flavor!)

• 13.5 fl oz (400ml) can coconut milk

• ½ teaspoon sugar

• 2 tablespoons of cilantro freshly chopped  (to garnish)

INSTRUCTIONS:

⋄ Step 1:

Using a large pan, add 2 tablespoons of oil and add 1 medium finely chopped onion over medium-high heat. Mix until onions become translucent.

⋄ Step 2:

Add 1 ½ teaspoons of garlic/ginger paste and saute for about 1 minute or when it is fragrant. Add 1 teaspoon of salt, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon of chili powder (adjust to your heat preference) to the pan, and stir for a minute to ensure ingredients are well incorporated.

⋄ Step 3:

Add 1 pound of shrimp onto the pan and stir occasionally, cook shrimp for about 3 minutes or  until the shrimp is slightly pink. Add coconut milk and sugar, gently mix. Let simmer for about 4 minutes or until slightly thickened then immediately take it off of the heat and pour onto a serving dish. Garnish with chopped cilantro and serve with hot rice or naan bread.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.