I don’t eat shrimp, but my husband loves it! So I make it at least once a month. A few nights ago I made aloo parathas and for my hubby I made shrimp curry and channa curry for myself. It really only took about 20 minutes to make this curry. Shrimp is so delicate that you have to be careful or you can overcook it.
Let’s get to it…
Let the shrimp marinate while you prepare the curry sauce.
Shrimp Curry (2 servings)
1/2 lb Shrimp (about 15 pieces)
6 cloves garlic
2 tbsp curry powder
1 tbsp and 1 tsp granulated garlic
1 tsp dried thyme
1 tsp cumin powder
1/2 tsp garam masala
1 tsp salt
1 lime and 1 tbsp salt
pinch of ground black pepper
About 1 cup water
Peel and devein shrimp. Wash shrimp with t tbsp salt and juice from lime. Season shrimp with 1 tbsp curry powder, 1 tbsp granulated garlic, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 tsp garam masala and black pepper. Finely chop onion and garlic in a food processor. Add 1/4 cup water, 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic, 1/2 tsp ground cumin, 1/4 tsp garam masala and 1/2 tsp salt. Mix together to form a paste. Warm 2 tbsp oil in a small frying/saute pan on medium heat. Add seasoned shrimp and cook for about 1 minute on each side. Remove shrimp from pan and set aside. In the same pan, add the curry paste and cook down until all the water evaporates and curry is a light brown color. Add 1/2 cup water and cook down until a thick sauce forms. Add sauteed shrimp to the sauce and cook for an additional 2 to 3 minutes. Remove from the heat and enjoy.
Tips and Ramblings:
1. You don’t need to let the shrimp marinate for too long. 10 to 15 minutes is good enough.
2. Do not cook the shrimp for more that 5 minutes total or it will over cook and be tough.
3. Sauteing the shrimp first seals in the flavor and prevents it from having a boiled taste.