Shrimp Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Freshly cooked basmati or long-grain rice
  • 1 lb - medium shrimp, peeled, deveined & tails left on
  • 1/4 tsp - turmeric
  • 1/2 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 4 whole garlic cloves, peeled
  • 1/2" piece - fresh ginger, peeled
  • 2 dried red chilies, stemmed
  • 1 tbsp - lemon juice
  • 2 tbsp - mustard oil or light olive oil
  • 1 cup - finely chopped onion
  • 1/2 cup - chopped tomato
  • 1/4 to 1/2 cup - water
  • salt to taste

How to Make Shrimp Curry

  • Sprinkle shrimp with salt and turmeric.
  • Toss well to coat, cover and set aside for 15 minutes.
  • Combine mustard, cumin, garlic, ginger, chilies, lemon juice in a blender and puree. Set aside.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Add onions and cook until soft, for about 3 minutes.
  • Add pureed spice mixture.
  • Cook, stirring, until fragrant, about 5 minutes.
  • Stir in tomato and cook until soft.
  • Add shrimp, stir gently to coat them evenly.
  • Pour in the water and bring to a boil, stirring constantly.
  • Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
  • Mound rice into heated serving plates.
  • Spoon curry over and serve.

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