Tomato Shrimp Curry

This is a dish filled with the sweet flavors of tomatoes and the juiciness of shrimp. Best served with warm rotis or with steaming white rice, this dish makes meal time so fulfilling.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• Medium cooked, deveined shrimp - about 30 or 1 bag
• Tomatoes - 5
• Onion - 1 big
• Black cumin seeds (shahjeera) - 1 tsp
• Green chilies - 2
• Curry leaves - 2 or 3
• Ginger garlic paste - 1 tsp
• Red chili powder - 1 tsp
• Salt - to taste
• Cilantro - for garnishing
• Oil - 1.5 Tbsp

Method

• Peel and chop the onion 
• Cut the tomatoes in to small bits. Slit the green chilies lengthwise
• In a pan, heat the oil and add the black cumin seeds, curry leaves and green chilies. 
• Add in the onions and cook till the onions turn glassy 
  
• Add the ginger garlic paste and stir till it is cooked.
• Now put in the tomatoes and cook. The tomatoes will release water. Smash down the tomato bits as they cook to make a paste like gravy
  
• Allow it to cook till the gravy thickens 
  
• Add the shrimp and give it a good mix. Cook for 5 minutes. Be careful not to overcook the shrimp as they will turn hard and chewy.

• Garnish with chopped cilantro and serve hot