SHRIMP CURRY (MY DEAR MUDDER'S VERSION)
Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.
Provided by Daix
Categories Seafood Shellfish Shrimp
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
- Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
- Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
- Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g
WATERMELON RIND CHUTNEY
Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
- Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
WATERMELON-RIND CHUTNEY
If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 pint-size jars and one 1/2-pint-size jar
Number Of Ingredients 8
Steps:
- Cut and scrape flesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Cut rind into 1-inch pieces. (You should have about 9 cups.)
- Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan. Reduce heat, and simmer until rind is translucent and tender and liquid is syrupy, about 55 minutes. Divide mixture among 2 pint-size and one 1/2-pint-size sterilized glass jars; refrigerate.
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.
WATERMELON CURRY
Influenced by a similar recipe in "The Great Curries of India" by Camellia Panjabi (1995), this is a dish that will astonish your guests. Since it takes less time to make the curry than it does to prepare the rice, however, you might just want to make it mid-week. Be sure to cut the watermelon into cubes that are small enough to fit whole into the mouth to avoid being messy when eating. The original recipe did not use the coconut milk and used whole cumin seed instead of ground.
Provided by Mosaic Mom
Categories Curries
Time 20m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Puree 1 cup of the watermelon cubes, chile powder, turmeric coriander, garlic and cumin in a blender until smooth.
- Pour puree into a large skillet or wok and bring to a simmer. Allow to simmer for about 5 minutes, so that the contents have reduced by about half.
- Stir in coconut milk and lime juice and continue simmering for another minute.
- Add the remaining watermelon cubes and simmer until hot through, about 3 more minutes.
- Serve over rice.
CURRY INFUSED SHRIMP WITH WATERMELON RIND CHUTNEY
Categories Garlic Shellfish Appetizer Steam Quick & Easy
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- To Prepare the Watermelon Rind Chutney Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month. To Prepare the Curry Infused Shrimp Combine the water and curry powder in a large steam kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for about 3 to 5 minutes, just long enough for shrimp to turn pink and tender. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of chutney into the curl of each shrimp. Serve warm or chilled.
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