AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
HOME-STYLE SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 to 6 main course servings
Number Of Ingredients 19
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
WARM CURRIED FRUIT
Steps:
- Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. , Cover and bake at 350° for 35-45 minutes or until heated through.
Nutrition Facts : Calories 283 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 80mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 1g protein.
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
BEEF CURRY WITH FRUIT
My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do.
Provided by gretchengr
Categories Curries
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim all the fat you can from the meat.
- Cut roast into 3/4-inch cubes.
- In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
- In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
- Add the meat and onion.
- Cover and cook on low for 7-9 hours.
- Add in the fruit; cover and cook on high for 30 minutes or until heated well.
- Season more to taste if needed.
- Serve over couscous.
- Sprinkle cilantro over the top.
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
CURRIED FRUIT
Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
- Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
VEGETABLE AND FRUIT CURRY OVER BASMATI RICE
This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.
Provided by La Dilettante
Categories Curries
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large deep skillet. Saute' first six ingredients until tender.
- Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
- Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
- Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
Nutrition Facts : Calories 229.3, Fat 11.3, SaturatedFat 6.5, Sodium 23, Carbohydrate 32.1, Fiber 2.1, Sugar 26.8, Protein 1.6
QUICK SHRIMP CURRY
I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
QUICK FRUIT CURRY (SOUTH AFRICAN)
Make and share this Quick Fruit Curry (South African) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
- Lightly saute the onions in the same large skillet or pot.
- Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
- Add the fruits, salt, vinegar and peanuts, with enough water to cover.
- Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
- If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
- until the liquid is reduced.
Nutrition Facts : Calories 421.4, Fat 26.6, SaturatedFat 6.8, Cholesterol 61.1, Sodium 665.3, Carbohydrate 32.5, Fiber 4.9, Sugar 22.3, Protein 16.9
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
CHILLED SHRIMP AND FRUIT CURRY
Everyone looks forward to lunch. The energy supplied by the food prevents the mid-afternoon droops. And, the mental and social break revives the enthusiam for the rest of the day's activities. Lunch can also provide some fun for the chef. This is the time to improvise with leftovers stowed in the 'fridge, with glorious salad ingredients, and with all kinds of quick and packaged breads. This colorful Chilled Shrimp and Fruit Curry could also be a refreshing supper entree on a hot summer day. Serve it with toasted French bread if you don't feel like baking. Serve with a crisp chocolate wafer or vanilla cookie with coffee ice cream and a splash of Kahlua for dessert.
Provided by Witch Doctor
Categories Healthy
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place lettuce on a large platter.
- Combine shrimp, chopped nectarines, and plums in a large mixing bowl. Spoon shrimp mixture onto center of lettuce.
- Arrange nectarine slices and pineapple around edge of platter. Sprinkle green onions on top.
- Serve with the Curry Dressing.
- For the Curry Dressing:.
- Combine all ingredients in a small mixing bowl, stirring well. Cover and chill until ready to serve.
- Yield: 1 cup.
Nutrition Facts : Calories 374.2, Fat 11.7, SaturatedFat 5.8, Cholesterol 247.9, Sodium 348.9, Carbohydrate 35.1, Fiber 4.5, Sugar 24.2, Protein 34.5
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