Recipe from http://www.mediterrasian.com/delicious_recipes_curry.htm
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| 2 tablespoons canola or peanut oil |
| 1 onion—chopped |
| 2 cloves garlic—finely chopped |
| 1 teaspoon finely grated ginger |
| 2 teaspoons cumin |
| 1½ teaspoons turmeric |
| 1 teaspoon paprika |
| ½ teaspoon chili powder |
| 1 cup canned tomatoes—chopped |
| 1 cup coconut milk |
| 1 teaspoon salt |
| 1 cup basmati rice |
| 16 large uncooked shrimp (prawns)—peeled |
| 2 tablespoons chopped fresh cilantro (coriander) |
| 2 tablespoons lemon juice |
HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
ADD the tomatoes, coconut milk and salt and bring to the boil.
REDUCE the heat to medium and simmer, uncovered, for 8 minutes.
WHILE the curry simmers, cook the rice (see Cooking rice).
ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
SERVE on a bed of rice.
