Easy Curried Sausages Recipe Recipes Recipe For Shrimp
SIMPLE CURRIED SAUSAGES
Quick and easy this is a great winter warmer meal. Also if you are wanting to have a young child help, this recipe is ideal, and they feel like they have made it themselves because it's so easy!
Provided by StikkiBake
Categories One Dish Meal
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- First boil the sausages and remove the skins.
- Slice them up into chunks.
- Place them in a saucepan with sufficient water to cover,.
- Add onion, vegies and bring to the boil.
- In a small cup put flour, curry powder and enough cold water to make a paste.
- Remove saucepan from the heat and stir in thickening and replace on element.
- Bring saucepan back to a simmer and cook until vegies are done.
Nutrition Facts : Calories 236.5, Fat 18, SaturatedFat 6, Cholesterol 48.4, Sodium 476.9, Carbohydrate 6.7, Fiber 1.5, Sugar 1.8, Protein 11.4
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.
CURRIED SAUSAGES
Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat.
- Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
- In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
- Add curry powder and stir for 30 seconds.
- Add flour and mix for 30 seconds.
- Gradually pour in chicken stock, mixing constantly.
- Add carrots, sugar, salt and pepper, stir well.
- Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
- Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
Nutrition Facts : Calories 569 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 1294 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
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- Heat oil and saute onion, pepper flakes and salt for 3 to 5 minutes or until onion begins to soften.
- Add ketchup (sriracha if desired), curry powder, and ginger. Stir until mixture is smooth and fragrant.
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- In a large saucepan, add Olive Oil (to taste). Over a medium-high heat, add Sausage (1 kilogram) and cook for about 5 minutes, or until browned all over. Transfer to a plate.
- In the same saucepan, add Yellow Onion (1), Garlic (2 clove) and Carrot (3). Cook, stirring, for a few minutes, or until the onions have softened.
- Add Curry Powder (1 tablespoon) and stir in until it becomes fragrant. Add Fruit Chutney (2 tablespoon) and Chicken Stock (2 cup). Return sausages to the pot, cover and bring to a boil.
- Reduce temperature and allow to simmer for 25 minutes, or until the sausages are cooked through and the sauce has thickened.
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Cuisine BritishCategory MainsServings 4Total Time 30 mins
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Cuisine BritishCategory MainsServings 4Total Time 30 mins
- Heat half the oil in a large, deep frying pan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Transfer to a plate.
- Add onion and half the garlic to pan and cook, stirring, for 3 minutes or until softened. Add curry powder and flour, then cook for a further 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute or until fragrant.
- Return sausages to pan and add stock. Bring to the boil, then reduce heat to medium-low and simmer, uncovered, for 12 minutes or until sausages are cooked through and sauce has thickened. Stir in peas for the last 2 minutes of cooking time, then stir in cream and season.
- Meanwhile, heat beans, remaining garlic and 1/4 cup water in a medium frying pan over medium-high heat for 4 minutes or until heated through. Transfer mixture to a food processor. Add lemon juice and remaining oil, then process until smooth and combined. Season. Serve curried sausages with steamed green beans and bean mash.
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- Heat 1 tsp of oil in a frying pan on medium heat, then brown sausages on all sides. Remove sausages from pan and chop into small pieces.
- Heat remaining oil in a large pot on medium heat, then add onion and cook, stirring regularly, until softened. Add garlic and cook, stirring regularly, for 30 seconds.
- Add in the rest of the vegetables (except for the frozen peas) and the chopped sausages, then cover with beef stock (you may need 3-4 cups). Stir in worcestershire sauce, tomato sauce, curry power and season with salt and pepper. Cover and bring to boil, then reduce heat and simmer uncovered for 30 minutes or until the potatoes are tender.
- Mix cornstarch with 2 tbsps of cold water, then add to the pot along with the the frozen peas and stir through. Continue to cook uncovered, stirring regularly, for 5-10 minutes until the sauce thickens.
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SIMPLE CURRIED SAUSAGES. Quick and easy this is a great winter warmer meal. Also if you are wanting to have a young child help, this recipe is ideal, and they feel like they have made it themselves because it's so easy! Recipe From food.com. Provided by StikkiBake. Time 45m. Yield 5-6 serving(s) Steps: First boil the sausages and remove the skins.
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