By Smriti Dey
October 4, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
1 kg shrimp 250 ml coconut milk 1 onion, chopped 2 cloves garlic, minced 1 inch ginger, grated 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder Salt to taste 1 tablespoon oil
Add cumin seeds, onion, garlic, ginger, coriander powder, red chilli powder, and turmeric powder to the oil. Cook for a few seconds.
Add the shrimp to the pan and cook until cooked through and pink.
Pour in the coconut milk. Season with salt to taste. Serve.