Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! This tantalizing Crevettes Indiennes au Curcuma (Indian Turmeric Shrimp) is not just a meal – it's an explosion of aromatic spices, tender succulent shrimp, and bold flavors that will make your kitchen smell like a gourmet paradise. Whether you're a seasoned chef or a curious home cook, this recipe promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g shrimp, peeled and deveined
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 tomatoes, chopped
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Ensure the shrimp are peeled and deveined, the onion is finely chopped, and the tomatoes are chopped into small pieces. This will help streamline the cooking process.
- In a large skillet or frying pan, heat the coconut oil over medium heat. Allow the oil to warm up for about 1 minute until it is shimmering but not smoking.
- Add the chopped onion to the skillet. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden. Stir occasionally to prevent it from burning.
- Once the onions are ready, add the chopped tomatoes to the skillet. Stir well to combine with the onions. Cook for an additional 3-4 minutes, allowing the tomatoes to soften and break down.
- Next, sprinkle the turmeric powder and cumin powder over the tomato and onion mixture. Stir thoroughly to coat the vegetables in the spices. Cook for another 2 minutes, allowing the spices to release their flavors.
- Now, add the peeled and deveined shrimp to the skillet. Stir gently to combine the shrimp with the spiced mixture. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque, indicating they are cooked through.
- Season the dish with salt to taste, adjusting according to your preference. Stir well to ensure the salt is evenly distributed.
- Once the shrimp are cooked, remove the skillet from heat. Transfer the Crevettes Indiennes au Curcuma to a serving dish.
- Garnish with fresh coriander leaves for an added burst of flavor and a pop of color. Serve hot with steamed rice or warm naan bread.
Tips
- Choose Fresh Shrimp: Always opt for fresh, high-quality shrimp for the best flavor and texture.
- Don't Overcook: Shrimp cook quickly! Watch carefully to prevent them from becoming rubbery.
- Toast Your Spices: For an extra depth of flavor, lightly toast the cumin and turmeric in the pan before adding other ingredients.
- Use Coconut Oil: The coconut oil adds an authentic touch and complements the Indian spices beautifully.
- Fresh Herbs Matter: Use fresh coriander leaves for garnish – they add a bright, fresh contrast to the rich, spicy dish.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to maintain the perfect texture of the shrimp.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
