Best Gulai Labu Spicy Shrimp And Cucumber Curry Recipes

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Steps:

• Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
• Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
• Serve shrimp at room temperature with vinaigrette for dipping.

AUTHENTIC AND EASY SHRIMP CURRY

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.

GULAI LABU - SPICY SHRIMP AND CUCUMBER CURRY

Steps:

• Peel and devein the shrimp; wash them and pat them dry.
• Peel the cucumber and cut it crosswise into 1/2-inch-thick rounds.
• Peel 7 of the shallots and chop them very finely; peel and finely slice the remaining shallots.
• Peel the garlic cloves; chop 4 of them very finely and cut the other 2 into fine slivers.
• Combine the sliced shallots and slivered garlic and set these aside.
• In a medium-sized pan combine the chopped shallots, chopped garlic, ground coriander, ground fennel (if you cannot get ground fennel seeds, simply grind whole seeds in a clean coffee grinder or food processor), white pepper, ground cumin, turmeric and 2 1/2 cups water.
• Crumble in the red chilies; if you like mild to medium spicy food, you might consider leaving the chilies whole instead: this is what I did for my wife, who cannot easy as spicy food as I can, and she said it was perfect for her tastes.
• Stir and bring to a boil; boil, uncovered, on a medium heat for about 5 minutes.
• Add the cucumber rounds, stir and bring to a simmer; cover and simmer gently for 5 minutes.
• Then add the shrimp, salt and sugar; bring to a simmer again and simmer gently for about 1 minute, stirring the shrimps around in the sauce.
• Give the coconut milk a good stir and pour it in.
• Bring the mixture to a boil, then lower the heat and simmer for 1 minute, stirring now and then.
• Put the oil in a very small pan or small frying pan and set it over a medium-high heat; when the oil is hot, put in the slivered shallots and garlic.
• Stir and fry until they turn a golden color.
• Add the whole fennel seeds; stir once and quickly pour the contents of the pan (oil and sesasoning) into the pan containing the curry.
• Cover the curry pan immediately to trap all the aromas.
• Serve with rice and enjoy.
• Serves 4-6.