Shrimp Patakha (Shrimp in a coconut curry)

I love shrimp and how versatile they are. You can eat them as ceviche, grilled, fried and even in a curry. I made a coconut shrimp curry and want to share the recipe with you! The balance of the spiciness from the masala and the cooling from the coconut milk makes this dish sooooo addictive!

Main Ingredients
​1 lb large, peeled shrimp
1 can coconut milk
1 cup hot water
4 ripe tomatoes
1/2 cup chopped cilantro
1 tbsp Everest fish masala
1 large red onion
2 cloves garlic
1/2 tsp red chili powder
Salt to taste

Recipe Steps

1. Heat oil in a large cooking pan. Once the oil starts to turn translucent, add the garlic and saute for about 30 second until the aroma reaches it's peak.
2. Add finely chopped onions and continue cooking until they start to caramelize.
3. Add roughly chopped tomatoes and cook until the oil starts to separate. Add the fish masala and the red chili powder and stir. Add the salt.
4. Add hot water and continue to simmer. After about 2 minutes, add the shrimp.
5. Cook for about 4-5 minutes and then stir in the coconut milk.
6. Simmer some more and then garnish with cilantro and serve.

Additional Notes

This dish goes really well with either paratha or a fragrant basmati rice.