RELLA”S CURRY SHRIMP

Ingredients

2 lbs shrimp, peeled and deveined

(seasoned with salt, pepper and chopped shadon beni and 1tsp turmeric)

1 small onion, chopped

1 knob ginger, peeled and minced

4 cloves garlic, minced

1 tbsp tomato paste

1 tsp paprika

1 tsp turmeric

1 tsp ground cumin powder

3 pimento peppers, seeded and chopped

2 – 3 blades shadon beni, chopped

small piece hot pepper (optional)

1 tsp garam masala

1½  cups coconut milk

Salt and pepper to taste

2 – 3  tbsp oil

Directions

1. Heat the oil in a large saucepan over medium high heat.
2. Add the onion, ginger and pimento peppers. Let cook for 1 minute. Add the shrimp and cook for 1 -2 minutes just until they start to turn pink . Remove the shrimp, leaving the onion mixture in the pan.
3. In the same pan, add 1 more tsp of oil. Add the garlic and cook for 1 minute.
4. Add the turmeric, paprika, cumin and tomato paste. Let cook for another minute. Add the coconut milk, garam masala, shadon beni and hot pepper. Season with a little salt and pepper. Let the sauce cook for approximately 10 minutes or until it starts to reduce.
5. Return the shrimp to the sauce and mix well. Let heat through. Taste and adjust seasonings if necessary. Serve with rice or roti.