Curry in a hurry… Shrimp Curry!

Shrimp Curry

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…

First I washed, the peeled and deveined shrimp with some salt and lime juice.

First washed, the peeled and de-veined shrimp with some salt and lime juice.

Then I seasoned the shrimp with 1 tbsp curry powder, 1 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp salt, 1/2 tbsp granulated garlic and a pinch of ground black pepper.

Season the shrimp with 1 tbsp curry powder, 1/2 tsp ground cumin, 1/4 tsp garam masala, 1/2 tsp salt, 1/2 tbsp granulated garlic and a pinch of ground black pepper.

Let the shrimp marinate while you prepare the curry sauce.

Finely chop 1/2 onion, 6 cloves of garlic using a food processor.Then add 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic powder and 1/2 tsp salt.Mix together to form a paste.

Finely chop 1/2 onion, 6 cloves of garlic and 1/4 cup water using a food processor.
Then add 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic powder, 1/2 tsp ground cumin, 1/4 tsp garam masala and 1/2 tsp salt.
Mix together to form a paste.

Cook seasoned shrimp in a small frying/saute pan with about 2 tbsp oil. Cook on each side for about 1 minute, then remove from heat.

Saute seasoned shrimp on medium heat,  in a small frying/saute pan with about 2 tbsp oil. Cook on each side for about 1 minute, then remove from heat.

In the same frying pan used to cook the shrimp, add the curry paste (you may need to add a bit more oil).Cook paste until all the liquid evaporates. Then add 1/2 cup of water and continue to cook to form a thick sauce.

In the same frying pan used to cook the shrimp, add the curry paste (you may need to add a bit more oil).
Cook paste until all the liquid evaporates. Then add 1/2 cup of water and continue to cook to form a thick sauce.

Add sauteed shrimp to the curry sauce. Cook for an additional 2 to 3 minutes. Then remove from heat.

Add sauteed shrimp to the curry sauce.
Cook for an additional 2 to 3 minutes. Then remove from heat.

Shrimp Curry and Aloo Paratha

Shrimp Curry and Aloo Paratha

Shrimp Curry (2 servings)

Ingredients:
1/2 lb Shrimp (about 15 pieces)
1/2 onion
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

Directions:
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.

Happy Cooking!

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