AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
EASY SHRIMP CURRY
Shrimp simmered with sauteed veggies, curry powder, milk and creamy soups. Serve over rice with chutney or other condiments.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.
Nutrition Facts : Calories 692 calories, Carbohydrate 38.1 g, Cholesterol 368.6 mg, Fat 39.7 g, Fiber 4.6 g, Protein 48 g, SaturatedFat 20.7 g, Sodium 2297.3 mg, Sugar 11.7 g
EASY CURRY RICE & SHRIMP CASSEROLE
This is just a quick recipe that I whipped up one night when I was really wanting curry rice, shrimp, and yogurt. (I was 9 months pregnant) :D However, this recipe still tastes really good so I kept it and decided to share it. Now, when I first made this, I just grabbed a boxed curry rice kit because at the time I was out of curry and I hadn't felt like making any more. So, that's what I have listed for the recipe. Since then, however, I have made this casserole from scratch several times using my own curry, etc.
Provided by Amis227
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water.
- Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.
Nutrition Facts : Calories 170.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 161.5, Sodium 237.7, Carbohydrate 5.7, Sugar 5.7, Protein 19.1
EASY CURRY CHICKEN (SHRIMP OR FISH)
Number Of Ingredients 15
Steps:
- Saute one large onion and garlic in Canola oil, over med. heat until tender, about 10 minutes. Add the bite size meat or fish and veggies. Add Curry powder and mix well. Take out the shrimp after being coated with curry and put aside. Add the chicken broth. Salt to taste. Cook until meat is done. Add corn starch mixed with a little cold water. Add shrimp and cook until done. Sprinkle with coriander leaves, and serve over rice.
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