Shrimp, a great source of zinc which raises male fertility, sperm-count and testosterone levels! Extremely simple to prepare, and quick, too, the combination of sultry, deep spices with the creamy coconut milk and tender shrimp is beyond what words can describe. This, is pure comfort food. Eat it over basmati rice and sop up the saucy curry with delicate pieces of naan if you desire!
You could also substitute the shrimp for chicken if you prefer (as chicken is high in selenium, a male fertility wonder vitamin!)
Note: the recipe calls for 1 tablespoon kosher salt, however if you are worried about saltiness, start with half as much and work up from there.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- 1-2 pounds large or extra-large shrimp, peeled and deveined
- 1 tablespoon canola oil
- 1 medium red or yellow onion, finely chopped
- 1 teaspoon ground pepper
- 1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
- 1 tablespoon kosher salt
- 2 garlic cloves, peeled and finely minced
- 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
- Hot cooked rice for serving, if desired
- For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
- Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.
Check out more male fertility recipes!
Source: Mel’s Kitchen Cafe