Dinner · Indian · 15 min
Shrimp and Okra Curry with Fragrant Basmati Rice
- Calories
- 622
- Protein
- 61g
- Carbs
- 58g
- Fat
- 19g
Ingredients
- 259.9 g raw large shrimp
- 100 g okra
- 120 g canned tomato puree
- 80 g red onion
- 2 clove garlic
- 1 tsp fresh ginger
- 0.5 tsp ground turmeric
- 60 ml canned coconut milk
- 0.2643 tbsp coconut oil
- 0.5 tsp salt
- 93.4 g basmati rice
Method
- 01Bring 1/2 cup water to a boil in a small pot, add rinsed basmati rice, cover, reduce heat to low, and cook for 15 minutes until tender and water is absorbed.
- 02Heat coconut oil in a deep pan or kadhai over medium heat. Add diced red onion and sauté for 4 to 5 minutes until caramelized and tender.
- 03Add minced garlic, grated ginger, and ground turmeric; cook for 1 minute until fragrant.
- 04Stir in canned tomato puree and salt; cook for 3 to 4 minutes until oil begins to separate from sauce.
- 05Add sliced okra and 2 tablespoons of water. Cover and simmer over medium-low heat for 5 minutes until okra is tender-crisp.
- 06Pour in light coconut milk and bring to a gentle simmer. Add raw shrimp and cook for 3 to 4 minutes until shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C).
- 07Stir in fresh lime juice and chopped cilantro. Serve warm curry over fluffy basmati rice.
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