Jinga Curry (Shrimp Curry)

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1. 1

   If your shrimp are not already prepared, ensure they are peeled and deveined. Rinse them under cold water and pat thoroughly dry with a paper towel.

   Ongeveer 15 min

   Tip van de kok: Drying the shrimp helps them cook properly rather than steam in the sauce.

2. 2

   Heat the vegetable oil in a large skillet or pot over medium heat.

   Ongeveer 1 min

3. 3

   Add the sliced onion and sauté until softened and lightly golden, stirring occasionally.

   Ongeveer 7 min

   Tip van de kok: Cooking the onions well builds a sweet, flavorful base for the curry.

4. 4

   Stir in the minced garlic and sliced green chili, and cook for about one minute until fragrant.

   Ongeveer 1 min

5. 5

   Add the chopped tomato, turmeric powder, cayenne pepper, cumin powder, and salt. Cook until the tomatoes break down and the mixture thickens.

   Ongeveer 5 min

   Tip van de kok: You'll know this stage is done when you can see the oil separating slightly at the edges of the pan.

6. 6

   Reduce the heat to low and stir in the plain yogurt and desiccated coconut, mixing until well combined.

   Ongeveer 1 min

   Tip van de kok: Lowering the heat prevents the yogurt from curdling.

7. 7

   Pour in the water and add the curry leaves designated for the curry, then bring the sauce to a gentle simmer.

   Ongeveer 2 min

8. 8

   Add the prepared shrimp to the simmering sauce.

   Ongeveer 1 min

9. 9

   Cook just until the shrimp turn pink and opaque, which should take about 3-5 minutes.

   Ongeveer 4 min

   Tip van de kok: Be careful not to overcook the shrimp, as they can become tough and rubbery.

10. 10

    Stir in the garam masala and remove the pan from the heat.

    Ongeveer 1 min

    Tip van de kok: Adding garam masala at the end preserves its delicate aroma.

11. 11

    Serve immediately, garnished with the optional fresh curry leaves.