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Naresh’s Shrimp Curry
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Description
Mild shrimp curry sauce. My friend from Sri Lanka shared this recipe with me, and I adapted it to our tastes. Just pour sauce over rice. Better the next day!
Ingredients
- 40 whole Large Shrimp, Shells Removed
- 1 teaspoon Chili Powder
- ½ teaspoons Turmeric
- 1 Tablespoon Lime Juice
- 1 pinch Salt
- 4 Tablespoons Margarine
- 2 whole Medium Onions, Finely Chopped
- 1 can Coconut Milk, 13.5 Fl Oz
Preparation
Clean and remove shells from shrimp. Marinate shrimp in chili powder, salt, turmeric, and half of the lime juice in a bowl for 15 minutes.
Melt and heat margarine until hot and bubbly. Cook marinated shrimp in margarine. Add onions, and cook for 10 minutes.
Add coconut milk and cook 5 more minutes. Add remainder of lime juice and salt to taste.
Pour sauce over rice.
Refrigerate any remainder in a covered container. A next day meal of this is excellent.
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