Showing posts with label Indian Shrimp Curry. Show all posts

Tuesday, June 25, 2024

Indian Shrimp Curry

I can’t tell you the first time I had Indian food; all I know is that I really liked it. I also know that the late Mr. O-P was the one who introduced me to it when he took me to dinner at local restaurant, India’s Rasoi. Once I realized how flavorful it was, I would seek out Indian restaurants when we traveled. One of the best Indian restaurants I think I’ve ever been to was Shalimar in Dublin, Ireland. Another good one was The Curry Leaf in London where I had the most magnificent salmon.

It’s hard to have Indian food these days without thinking of Jim, but I do soldier on, as you are aware from my recent posting of Coconut Curry Chicken. This one is for shrimp lovers; I served it on top of turmeric rice. Delicious!

Indian Shrimp Curry

2 T. olive oil

1 c. minced onion

1 red pepper, chopped

2 cloves garlic, chopped

1½ t. ground turmeric

1 T. freshly grated ginger

1 t. ground cumin

1 t. smoked paprika

½ t. Kashmiri chilli powder

1 14.5-oz. can petite diced tomatoes

1 13.66-oz. can coconut milk

1 t. kosher salt

1 lb. medium shrimp, peeled and deveined

2 T. chopped fresh cilantro

1 T. chopped fresh Thai basil

Heat oil in a 12” skillet over medium heat; cook and stir onion and pepper until onion is translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.

Add garlic, turmeric, ginger, cumin, paprika, and chilli powder to onion and pepper in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, and then reduce heat and simmer, stirring occasionally, for 10 minutes.

Stir in shrimp, cilantro, and Thai basil; simmer until shrimp turns opaque, about 2-3 minutes.

Garnish with chopped scallions.

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Monday, March 25, 2019

Meal Plan Monday #16 - International Week

This may come as a surprise to you, but I find making international dishes both quick and easy. This week, like most weeks, like most of your weeks I’m sure, I have a lot on my plate. I’m also in a spicy mood, so I want good food, with little expenditure of time. International food seemed the answer, so I am representing four different countries this week. Here is what I’m planning:

Monday - Slow Cooker Chicken Tikka Masala, rice

Tuesday – Sushi via GrubHub

Wednesday - Slow Cooker Chicken Tortilla Soup, crusty rolls

Thursday - Chinese Walnut Chicken over Thai noodles

Friday – Ordering in good old-fashioned American BBQ

Saturday - Indian Shrimp Curry, Turmeric rice, melon salad

Sunday – Quiche Lorraine

Have a DELICIOUS week!

Sunday, April 23, 2017

Indian Shrimp Curry

You may (or may not, I won't judge) remember my telling you in this post that I had bought a lot of shrimp. Last night, finally feeling up to making a meal (as opposed to thawing one), I tried this recipe. Someone had given it to me years ago, so I don't know the source, but I will say that it is both easy and delicious. Because I am still so blasted tired from my battle with the flu, I measured out my ingredients, cleaned the shrimp, and did all of the prep work at various intervals throughout the day, so when it was time for dinner, everything was ready and came together in no time. It is so quick and easy to prepare that I started it when "Big Bang Theory" came on TV, and sat down to dine before the credits ran. I'll be making this again.

Indian Shrimp Curry

2 tablespoons peanut oil

1/2 sweet onion, minced

2 cloves garlic, chopped

1 teaspoon ground ginger

1 teaspoon ground cumin

1 1/2 teaspoons ground turmeric

1 teaspoon paprika

1/2 teaspoon red chili powder

1 (14.5 ounce) can chopped tomatoes

1 (14 ounce) can coconut milk

1 teaspoon salt

1 pound cooked, peeled, and deveined shrimp

2 tablespoons fresh cilantro, chopped

1/4 teaspoon dried cilantro

Heat oil in a large skillet over medium heat; saute onion until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Return to low heat and add garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion; stir to combine. Pour the tomatoes and coconut milk into the skillet; season with salt.

Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir in shrimp, fresh cilantro, and dried cilantro; cook another 1 minute before serving.