Friday, March 20, 2009

5 Meals in 5 Hours: Shrimp Curry

Shrimp CurryI've made this curry recipe several times, but usually with chicken. It was just as delicious with shrimp and a nice change. I first found this recipe in the local newspaper and cut it out, and it's been my favorite curry recipe since then.

Although there are a lot of ingredients in this recipe, there isn't a lot of chopping (just the onion and tomatoes, if you're using fresh tomatoes) and there's only one pan. Just make a trip to your local spice shop beforehand, and you're all set.

I'm making 5 meals in 5 hours to avoid the "What's for dinner" question. I'll post one meal each day, in the order I made them. Here's the plan:

1. Savory Pot Roast
2. Shrimp Curry (or you could substitute chicken)
3. Chicken Stir-Fry (or you could substitute tofu)
4. Lavender and Rosemary Pork Tenderloin
5. Sun-dried Tomato Cream Sauce on Chicken or Pasta

So while the pot roast is cooking, start chopping up the vegetables for the curry.

Here's a quick summary of the steps to make Shrimp Curry:

1. Sauté cinnamon, cloves and cardamom in oil.
2. Sauté onions.
3. Add ginger and garlic.
4. Heat remaining aromatics (turmeric, paprika, cumin powder, and red chili powder).
5. Add water.
6. Bring to boil.
7. Cook shrimp.
8. Garnish with garam malsala and cilantro.
Recipe

adapted from Ishina Distinguished Indian Cuisine

Serves 6

Ingredients for Shrimp Curry
2 pounds shrimp (907 gram bag of 31-40 sized shrimp)
4 or 5 medium-size yellow onions, finely diced
4 or 5 medium-size tomatoes (or 1 28-ounce can, puréed)
4 tablespoons oil
1 1-inch stick cinnamon
4 or 5 cloves
4 or 5 green or black cardamom seeds
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
½ teaspoon turmeric
2 teaspoons paprika
2 teaspoons cumin powder
1 teaspoon red chili powder
2 cups water
salt, to taste
1 teaspoon garam masala powder
1 tablespoon cilantro leaves, chopped

To Prepare and Eat Now:
Clean shrimp.

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom. Stir-fry for 30 seconds, and then add onion and sauté until golden brown about 10-15 minutes. Reduce heat and add ginger and garlic. Continue cooking 2 or 3 minutes, stirring constantly.

Add turmeric, paprika, cumin powder, and red chili powder. Mix well. Add puréed tomatoes and stir. Cook until oil separates from the spice mix, about 5-10 minutes. Add 2 cups of water and scrape up any bits that have stuck to the pan. Bring to a boil. (If you prefer, you could purée the sauce, but leave some chunks for texture.) Add shrimp and cook until the shrimp is done, about 10 minutes.

Remove cinnamon stick, whole cloves and cardamom before serving.

Sprinkle with garam masala and garnish with chopped cilantro. Serve hot with rice or naan.

To Freeze:
Make the sauce but omit the shrimp. Recommended freezing time: 4-6 months.

To Prepare After Freezing:
Thaw overnight in the refrigerator. Heat and serve with cooked shrimp.

Tips:
To save time, use bottled minced garlic and ginger. To save money, mince your own garlic and ginger.

Shrimp CurryTasting Notes
There's a complexity to this dish from all the spices. It gives the sauce a distinctive taste that is delicious with shrimp, chicken, or probably tofu.

. . . . . . . . . .

Cost: $18.60 ($3.10 per serving)

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Other Curry Recipes
• Rasa Malaysia: Chicken Curry
• Heidi from 101 Cookbooks: Cashew Curry Recipe
• Meeta from What's For Lunch, Honey: Chicken Curry

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  • 12 comments:

    natalia said...

    And I love the second day of the week too !!

    Sunei said...

    I love the look of that plump, succulent shrimp of a bed of cilantro leaves! Looks so delicious. The combination of spices is intriguing. Thanks. I'm lovin' this plan ahead idea!!

    Natashya said...

    Sounds wonderful! I love your photos, you are so creative with your presentations!

    TheGourmetGirl said...

    Curry is one of my favorite blends of seasonings. I like heat! These sound wonderful and the simplicity of the recipe and preparation is very appealing.
    Thank you for posting it.

    dessertobsessed said...

    WOW 5 meals in 5 hours?! you're so busy! and they're fancy meals, too!

    Elyse said...

    Mmm, this shrimp curry looks delish!! I love the idea of shrimp curry--so many fabulous flavors, such great protein, such great texture. It all sounds so perfect together. Can't wait to try this! Another great recipe for your week.

    Angela@spinachtiger said...

    Beautiful picture. AND, it looks delicious and tempting. I will make this dish for sure. It meets my criteria of good looking, delicious flavor, and not heavy. Can't wait to see the next three meals.

    Kayte said...

    I love this dish...all the health writers this year are touting tumeric and the rest of the ingredients in this sound just as healthy to me! Wonderful inspirational photos, as usual! I think this would be a winner at our house, will steal this one and give it a try soon.

    Kevin said...

    This shrimp dish looks really tasty!

    Monica H said...

    It's so pretty. Love all the green. Lovely for spring!

    Sophie said...

    This is a really gorgeous dish! It's fresh and healthy. I know this wouldn't be nearly this affordable at a restaurant, though it certainly looks restaurant-worthy. :)

    Kimberli said...

    This dish was tasty, but I found it needed a bit of a spice bump. I added 2 fiery Thai chilies. A good solid squeeze of fresh lime juice on top after wards added the final touch! Thanks for the link! I enjoy reading your blog and seeing your beautiful photos!