Golden Tomato Curry with Shrimp
Dive into a vibrant and aromatic feast with this Golden Tomato Curry with Shrimp, a quick and flavorful dish that brings the essence of coastal cuisine to your table. This creamy curry features tender shrimp simmered in a luscious sauce made from golden tomatoes, coconut milk, and a fragrant blend of turmeric, cumin, and coriander. The natural sweetness of the tomatoes pairs beautifully with the warm spices, while a splash of lime juice brightens every bite. Ready in just 40 minutes, this curry is perfect for busy weeknights yet impressive enough for entertaining. Serve it with steamed rice or warm flatbreads to soak up every delectable drop of sauce.
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 400 grams golden tomatoes (fresh or canned)
- 400 milliliters coconut milk
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground paprika
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
- 150 milliliters water
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Season with a pinch of salt and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 5-7 minutes, or until golden and softened.
Stir in the garlic and ginger. Cook for 1 minute, stirring frequently, until fragrant.
Add the turmeric, coriander powder, and paprika. Stir well to coat the onions and spices evenly.
Add the golden tomatoes to the skillet. If using fresh tomatoes, chop them roughly before adding. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a sauce.
Pour in the coconut milk and water, stirring to combine. Add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
Let the curry simmer for 5 minutes, then add the shrimp to the skillet. Stir gently to coat the shrimp in the sauce.
Cook the shrimp for 3-5 minutes, or until they turn pink and are cooked through.
Taste the curry and adjust the seasoning with more salt, pepper, or lime juice as needed.
Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 46.4 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
