Recipe

Spicy Shrimp Curry Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 1 month ago A blend of traditional Indian spices, including cumin, coriander, turmeric, and fenugreek, brings this dish to life, while cayenne pepper, fresh ginger, and green chilies bring the heat. From O, The Oprah Magazine. This recipe is a little time consuming but - Oh so worth it!... More Prep:30m Cook:60m Servings:6	Valinkenmor
	indian spicy colorful

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Ingredients

Masala:

2 teaspoons ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground red (cayenne) pepper

1/4 teaspoon ground turmeric

Curry:

5 large fresh tomatoes (3 pounds), cored and cut into chunks

3 tablespoons peeled, chopped fresh ginger

2 tablespoons tomato paste

3 tablespoons lemon juice (about 1 lemon)

4 tablespoons olive oil

1 tablespoon cumin seeds

2 teaspoon fenugreek seeds

2 teaspoon black mustard seeds

2 large onions, finely chopped

3 large fresh green chilies (such as poblano, Anaheim, or New Mexico), stemmed, seeded, and diced

10 curry leaves

3 tablespoons chopped garlic

2 tablespoons garam masala (see Tips & Techniques)

Shrimp:

2 1/2 pounds shrimp (about 12 shrimp to a pound), shelled and deveined

1 teaspoon salt

1/2 cup chopped cilantro

2 limes, sliced into 6 wedges

Directions

To make masala: Mix spices in a small cup until blended. Set aside.

To make curry: Puree tomatoes, ginger, tomato paste, and lemon juice in a blender until smooth. Set aside.

Heat 3 tablespoons oil in a large, deep skillet over medium heat; add cumin, fenugreek seeds, and mustard seeds. Fry 1 to 2 minutes, stirring constantly, until they begin to pop (be careful not to burn them). Add onions, chilies, curry leaves, garlic, and 1 tablespoon masala; cook 8 minutes, stirring once or twice.

Stir in tomato mixture; bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes, or until curry resembles a thick gravy.

Meanwhile, in a large bowl, toss shrimp with salt and remaining 1 tablespoon masala until coated. Heat remaining 1 tablespoon oil in a large nonstick skillet over high heat. When oil is rippling, add 10 shrimp and sear 20 seconds per side, until shrimp firm up and turn pink (they will still be raw in center). Remove to a plate. Sear remaining shrimp in 2 more batches.

Stir shrimp into tomato mixture; cook an additional 3 minutes, or until shrimp are fully cooked through (cut one with a knife to check doneness). Transfer curry to a serving bowl and sprinkle with cilantro. Serve with lime wedges.

NOTE:

Garam masala is a blend of up to 12 different spices that originated in northern India. If you have store-bought masala, you can use it in place of step 1.

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Comments

spinach1948 1 month ago said:
I love spicy food and especialy Seafood.
This is fantastic.
Hi 5, and I gave the recipe a flage of beauty.
ED

zena824 1 month ago said:
Im lovin this......

tablescape 1 month ago said:
This recipe looks like a new experience in the spiced world. What fun to make this! Thanks for sharing. It must be a 5, how could it be otherwise.

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