Spicy Shrimp CurryFrom valinkenmore 7 years ago
- Masala: shopping list
- 2 teaspoons ground coriander shopping list
- 1 teaspoon ground cumin shopping list
- 1/4 teaspoon ground red (cayenne) pepper shopping list
- 1/4 teaspoon ground turmeric shopping list
- Curry: shopping list
- 5 large fresh tomatoes (3 pounds), cored and cut into chunks shopping list
- 3 tablespoons peeled, chopped fresh ginger shopping list
- 2 tablespoons tomato paste shopping list
- 3 tablespoons lemon juice (about 1 lemon) shopping list
- 4 tablespoons olive oil shopping list
- 1 tablespoon cumin seeds shopping list
- 2 teaspoon fenugreek seeds shopping list
- 2 teaspoon black mustard seeds shopping list
- 2 large onions, finely chopped shopping list
- 3 large fresh green chilies (such as poblano, Anaheim, or New Mexico), stemmed, seeded, and diced shopping list
- 10 curry leaves shopping list
- 3 tablespoons chopped garlic shopping list
- 2 tablespoons garam masala (see Tips & Techniques) shopping list
- Shrimp: shopping list
- 2 1/2 pounds shrimp (about 12 shrimp to a pound), shelled and deveined shopping list
- 1 teaspoon salt shopping list
- 1/2 cup chopped cilantro shopping list
- 2 limes, sliced into 6 wedges shopping list
How to make it
- 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.
- 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.
The Cookvalinkenmore Malott, WA
The Rating5 people
I love spicy food and especialy Seafood.
This is fantastic.
Hi 5, and I gave the recipe a flage of beauty.
EDspinach1948 in Dorchester-Boston loved it
Im lovin this......zena824 in Somewhere, USA loved it
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.tablescape in loved it
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