Shrimp Curry with Udon Noodles

Curry
Curries are a funny thing.  Each region has a totally different flavor and preparation.  First I tried making a curry from the Goan region of India.  I tossed the entire thing out.  It did not sit well with what I thought of when I think of curry.  Then I tried something else.  This totally worked.  Also, beyond simple.  Next time I am going to try another curry with a red curry paste. 

1 medium yellow onion, finely chopped

1 teaspoon ground pepper

1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger

1 red pepper thinly sliced

1 tablespoon kosher salt

2 teaspoons ground coriander

1/2 teaspoon turmeric

1 teaspoon curry powder

1 (14.5-ounce) can diced tomatoes, undrained

1 can coconut milk, light or regular

1 cup chopped fresh cilantro

In a medium sauce pan cover the bottom with canola oil.  Let it get really hot and add in the onions.  Turn down to medium and saute for about 2/3 minutes.

Add in the ginger, red pepper, salt, coriander, tumeric and curry powder.  Mix well.  This should saute for about 5-7 minutes when the onions are really starting to be coated with the mixture.

Add in the tomatoes (I used a 14 ounce can of cherry tomatoes in their juice) and a can of coconut milk.  Bring to a boil and then down to simmer.

Add your shrimp and cook until cooked (turned pink).  I boiled the noodles on the side and then mixed it all together.  Right before serving I added the chopped cilantro – which is optional. 

A hit.