Easy Shrimp Curry without Coconut Milk

RECIPE: https://anitacooks.com/easy-shrimp-cu... Hi Guys, today I’ll show you How to Make Shrimp Curry without Coconut Milk easily and quickly. The gravy is creamy and wonderful served over rice or with any type of bread. I’m using large shrimp which are 31 to 40 per pound, cleaned and deveined. I’ve left the tails on, you can take them off if you like. Any size shrimp will work with this recipe. Heat up a pan and add vegetable oil, you can use coconut oil for a richer flavor. Add chopped yellow onion, finely chopped garlic and ginger, a little salt. Saute until golden brown. Add ground turmeric, red chili powder, ground coriander and cook for about 20 seconds on low heat so the spices don’t burn. To make our gravy thick, we’ll blend chopped tomatoes and the onion mixture. Add a little water if you need to. Add the paste to the same pot, some water. Stir. Taste and add salt, the shrimp, cover and bring this to a boil. Once it comes up to a boil, turn the heat down and cook for 5 to 10 minutes until the shrimp is cooked. The time depends on the size of shrimp you’re using. During the last minute of cooking, add garam masala. When the shrimp are cooked, add chopped cilantro if you wish. This is a tasty curry and I hope you give it a try. Subscribe for more recipes and I’ll see you next time. Thanks for watching :)