Indian Shrimp Curry
Ingredients
| 3 lbs medium shrimp, peeled, deviened | ||
| 3 tbs butter | ||
| 1 medium onion, chopped | ||
| 2 cloves garlic, minced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/4tsp crushed red pepper flakes | ||
| 1 tsp ground cumin | ||
| 1 tsp ground ginger | ||
| 1/2 tsp turmeric | ||
| 1/2 tsp ground coriander | ||
| 1/2 tsp fenugreek | ||
| 2 tbs flour | ||
| 1 and 1/2 cups boiling chicken stock(use search for recipe or used canned) | ||
| juice of 2 limes | ||
| 1 cup plain yogurt | ||
| 1 cup frozen peas,snow peas or water chestnuts.( or you may use a combination of all three) |
This is relatively mild curry, it’s a good one to start with if you’ve never tried a curry before. Juicy shrimp are prepared with butter, garlic, cumin, ginger, coriander, and turmeric.
- In a large saute pan melt butter of medium heat, add onion, garlic, red peppers, cumin,ginger, turmeric, coriander and fenugreek. Saute for 5 minutes, stirring constantly.
- Add flour and cook stirring for 2 minutes.
- Add stock and whisk rapidly until smooth.
- Simmer uncovered for 8 to 10 minutes until sauce has reduced slightly.
- Add the shrimp, yogurt and lime juice. Mix well and let simmer for about 4 minutes.
- Add green peas and or water chestnuts .
- Serve with plain rice and chutney.
No Comments