SOUTH INDIAN SHRIMP CURRY
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- Cook gently for 10-15 mins or until the onions turn soft and golden.
- Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
- Serve.
Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4
INDIAN SHRIMP CURRY
Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 15
Steps:
- Add 2 teaspoons of the canola oil on high heat in a large skillet.
- Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
- Add the remaining teaspoon of the canola oil to the skillet with the onions.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
- Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
- Add in the coconut milk and shrimp to the pan and stir well.
- Garnish with cilantro and chili peppers if desired.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 224 kcal, Carbohydrate 10.9 g, Protein 28 g, Fat 7.9 g, SaturatedFat 3 g, Cholesterol 239 mg, Sodium 846 mg, Fiber 1.9 g, Sugar 5.1 g
SOUTH INDIAN SHRIMP DISH!
I've been cooking Indian food for about 20 years. I don't cook it everyday but I do cook it almost every day. As a result I'm always looking for new recipes, or new (to me) ways of doing old traditional ones. I recently discovered the joys of fast cooking with shrimp. A friend tipped me off to a frozen shrimp sale at our local Whole Foods. Whole cleaned medium sized uncooked shrimp, 50 to a re-sealable bag for 6.99. Well Ok, I thought. I liked the idea of having bags of shrimp in the freezer for unexpected company dinners. But why should company be the only ones to get this treat? Why indeed. I bought a bag. I figured that with a vegetable dish and chapatti added, this one bag would produce two full lunches for us. Why the stress on lunch? We aren't dinner people. Our big main meal of the day is around 1:00 or so. We eat lunch the way most people eat dinner. We feast. Dinner when it rolls around, is an apple, maybe some cheese, nuts etc. In short, not much. Of course we entertain a lot on weekends and this schedule changes, but almost every working day lunch is the thing. I thought with all this beautiful shrimp what better for a fast Indian lunch than a South Indian shrimp dish. One of my favorite cookbooks is Prashad: Cooking with Indian Masters. It was written about 20 years ago and contains recipes and interviews from some of Indian greatest chefs of the time. The dish I cooked this afternoon was from Chef Syed Naseer and is a homey shrimp dish cooked up and simmered quickly. It's called Iggaru Royya. This dish is great with simple boiled rice and chapatti. I served it this afternoon with a spicy turnip poriyal. So now these little bags of shrimp are my new best friend, right along with those little bags of cabbage. Add a pan, some scissors and spices and I'm all set. Lunch is in the bag!
Provided by kathy gori
Categories Quick and Easy
Time 45m
Number Of Ingredients 13
Steps:
- I used 1/2 lb of medium sized unpeeled shrimp for the two of us. So I would say for 4 people as a main dish with other sides all that would be needed is 1 lb of medium shrimp. 1.) Wash, shell and de-vein the shrimp. Leave the tails on. Set them aside. In a skillet, wok or kadhai heat 2.) 2 Tbs of vegetable oil When the oil is hot toss in 3.) 1 1/4 cup of onion finely chopped Cook it over a medium heat until the onion has turned soft and translucent. Then add: 4.) 3 tsp of garlic or shallot paste 5.) 3 tsp of ginger paste Stir it until all the liquid has evaporated. Add in 6.) 1 3/4 cup of tomatoes and salt to taste. Since there are no fresh tomatoes in season here right now, I used diced, unsalted, canned organic tomatoes and they worked just fine. Saute this mixture until it softens and turns semi squishy. This cooking process is called bhunno. While this is simmering place 7.) 1 3/4 tsp of cumin seeds 8.) 1/2 tsp fenugreek seeds 9.) 1 Tbs black peppercorns In a spice grinder or mortar and pestle and grind away. When the tomato mixture is nice and soft add in: 10.) 1 cup of dried grated coconut mixed with 1/4 cup of water ground to a paste. 11.) 10 fresh or frozen curry leaves. Cook for 2 minutes then add the shrimp and ground spices. Stir on a medium heat until the shrimp are cooked. Adjust seasonings and sprinkle about 3 Tbs of chopped fresh cilantro on top of the dish and serve.
Nutrition Facts : ServingSize 240 g, Calories 258, Fat 12.71 g, TransFat 0.18 g, SaturatedFat 4.04 g, Cholesterol 172 g, Sodium 178 g, Carbohydrate 11.49 g, Fiber 3.1 g, Sugar 4.17 g, Protein 24.97 g
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
CURRIED DEVILED EGGS
Lots of flavor. These deviled eggs will be any potluck hit.
Provided by Kris10 in CA
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
- Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
- Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 186.8 mg, Fat 8.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 272.1 mg, Sugar 0.6 g
CURRIED SHRIMP DEVILED EGGS
These are different from those posted and I thought you might enjoy them. I have had this recipe in my file for a long time & I don't know from where I got it.
Provided by Manami
Categories < 30 Mins
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggs and slice in half lengthwise; remove yolks.
- In a small bowl, mash yolks; add mayonnaise, Miracle Whip, curry powder, green onions, salt, pepper & garlic powder; mixing well.
- Gently fold in shrimp.
- Spoon into egg whites and sprinkle with paprika.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 38.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 93.4, Sodium 32.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 2.9
More about "indian curry shrimp recipe recipe for deviled"
INDIAN SHRIMP CURRY RECIPE - YOUTUBE
From youtube.com
Author SkinnytasteViews 12K
INDIAN CURRY SHRIMP - SPICE ISLANDS
From spiceislands.com
INDIAN SHRIMP CURRY - BITES OF BERI
From bitesofberi.com
4.9/5 (14)Total Time 30 minsCategory Main CourseCalories 223 per serving
- Marinade the shrimps with the ingredients for the shrimp marinade in a bowl. Set the shrimps aside until step 3.
- Prepare the curry ingredients by chopping the red bell paper, mincing the garlic cloves and chile pepper and grating the ginger.
- Heat a pot over medium-high heat using half of the avocado oil. When the pot is hot enough, sear the shrimps from both sides, take them out of the pot and set aside.
- Now add the other half of the avocado oil to the pot and sauté the bell pepper, sugar snap peas, ginger, garlic and chile pepper for a few minutes.
THE BEST DEVILED SHRIMP RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
Servings 4Total Time 15 mins
- Combine gochugaru, garlic & onion powder, salt, black pepper and sugar in a small mixing bowl to make rub.
- Heat a large skillet over medium high heat and add some cooking oil to cover the pan. Place shrimps but not crow the pan, do 2 or 3 batches as needed. We want nice and blackened shrimp so make sure to have beautiful char on each shrimp. Cook the shrimp 2 minutes each side, but adjust the cooking time depend on the size of shrimp you’re using.
INDIAN BUTTER SHRIMP | GIMME DELICIOUS
From gimmedelicious.com
4.7/5 (3)Category DinnerCuisine IndianCalories 224 per serving
SHRIMP CURRY RECIPES TO SPICE UP YOUR WEEKNIGHTS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
CURRIED SHRIMP DEVILED EGGS | RECIPELION.COM
From recipelion.com
Category AppetizersEstimated Reading Time 2 mins
75 BEST INDIAN SHRIMP RECIPES IDEAS | RECIPES, SEAFOOD ...
From pinterest.ca
120 INDIAN SHRIMP DISHES IDEAS IN 2021 | INDIAN FOOD ...
From pinterest.ca
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY RECIPE ...
From forecipes.netlify.app
INDIAN RECIPES READY IN 35 MINUTES OR LESS | ALLRECIPES
From allrecipes.com
SINGAPORE NOODLE CURRY SHRIMP RECIPE | ALLRECIPES
From forecipes.netlify.app
HEALTHY COCONUT CURRY SHRIMP RECIPE RECIPE FOR DEVILED
From tfrecipes.com
CURRY SHRIMP RECIPE WITH RICE RECIPE FOR DEVILED
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search