dinner

Shrimp and Okra Curry with Fragrant Basmati Rice

Name: Shrimp and Okra Curry with Fragrant Basmati Rice
Ingredients: 266.0 g Raw Large Shrimp (peeled and deveined); 44.6 g Basmati Rice, cooked; 37.2 g Fresh Okra, sliced; 29.7 ml Coconut Milk (light, canned); 291.6 g Tomato Purée (canned); 291.6 g Red Onion, diced; 72.9 g Garlic, Ginger, and Turmeric paste

Nutrition

691

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Raw Large Shrimp (peeled and deveined)266.0 g

Basmati Rice, cooked44.6 g

Fresh Okra, sliced37.2 g

Coconut Milk (light, canned)29.7 ml

Tomato Purée (canned)291.6 g

Red Onion, diced291.6 g

Garlic, Ginger, and Turmeric paste72.9 g

Instructions

In a heavy-bottomed pan or kadhai, heat a splash of water and add the diced red onion. Sauté over medium heat until translucent and starting to caramelize.

Add the ginger, garlic, and turmeric paste, cooking until fragrant, about 1 minute.

Stir in the tomato purée and cook for 3-4 minutes until the sauce deepens in color.

Add the sliced okra and a small amount of water to prevent sticking; cover and simmer for 5 minutes until the okra is tender but not mushy.

Pour in the light coconut milk and bring to a gentle simmer.

Fold in the raw shrimp, cooking for 3 minutes until they turn opaque and pink. Do not overcook.

Taste and adjust seasoning with salt, fresh coriander, and a squeeze of lime juice for brightness.

Serve immediately in a wide bowl over a scoop of fluffy basmati rice, ensuring the curry coats the grains.