Whenever we visit Rob’s fam, my mother-in-law will cook a delicious Keralite feast. For those that don’t know, Kerala is a state in India located along the Malabar coast. As you might imagine, seafood is a big part of their cuisine. Rob and I are both observing Lent and since we’re not eating meat on Fridays, I HAVE to have dinner ready by the time he gets off work. Why? Because if I don’t… Roby will go to McDonalds and order their fish sandwich (filet o’ fish…). I can’t understand why, but he loves that place and he loves that square shaped fish sandwich. The great thing about this shrimp curry is that it’s a quick and easy dish to whip up. The only thing that takes time with this dish is browning the onions – but I prep the rest of my ingredients while I brown the onions – so it all works out. To make this dish, cook the shrimp and set it aside. Then, add onions, curry leaves and a thai bird chili pepper to the saute pan. Once the onions turn golden, add the ginger, garlic and spices – then the tomatoes. Add the coconut milk and the shrimp – and viola, you’ve got good food. Enjoy this shrimp curry. It’s fantastic and you’re going to love it. Want more tasty Indian recipes? Then check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
