MILD SHRIMP CURRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mild Shrimp Curry image

Provided by Moira Hodgson

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 pounds shrimp
1 ancho chile
1 large onion
3 tablespoons vegetable oil
1 clove garlic, minced (green part removed)
1 stalk celery, chopped
1 tablespoon chopped parsley
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground fennel seed
1 teaspoon ground cumin seed
1/2 cup yogurt
2 tablespoons fresh coriander, chopped

Steps:

  • Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
  • Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
  • Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.
  • Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.
  • Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1312 milligrams, Sugar 3 grams, TransFat 0 grams

There are no comments yet!