Korma Curry Sauce With Shrimp Recipes

SHRIMP KORMA

Shrimp Korma image

This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.

Provided by eatrealfood

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 large shrimp, peeled and deveined
3 tablespoons plain yogurt
1 teaspoon paprika
1 teaspoon garam masala
1 -2 tablespoon tomato puree
4 tablespoons coconut milk (can substitute light cream)
1 teaspoon chili powder
3/4 cup water
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 cinnamon stick, halved
4 cardamom pods
1 tablespoon vegetable oil or 1 tablespoon ghee
salt

Steps:

(Drain shrimp thoroughly if they have been previously frozen.).
Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
Add salt to taste, and set aside.
Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
Pour in the spice mixture and bring to a boil while stirring intermittently.
Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 88.1, Fat 7.4, SaturatedFat 3.6, Cholesterol 24.2, Sodium 123.4, Carbohydrate 2.9, Fiber 0.6, Sugar 0.9, Protein 3.5

INDIAN SHRIMP CURRY

Indian Shrimp Curry image

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

Ingredients

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

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

QUICK SHRIMP CURRY

Quick Shrimp Curry image

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

Ingredients

2 tablespoons butter
1 large onion, chopped
1 medium tart apple, peeled and finely chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup heavy whipping cream
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 bay leaf
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Hot cooked rice
Optional: Lime wedges, toasted coconut and chopped green onions

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.

KORMA

Korma image

This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.

Provided by whital

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Steps:

On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6

KORMA SAUCE

Korma Sauce image

This famous traditional Indian sauce is used on vegetables, beef, chicken and pork. You can also make this sauce early in the day and heat it up before serving.

Provided by pbrady78

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
Stir in onion and cook for about 10 minutes until golden and soft.
Add ginger and garlic and cook for about 2 minutes.
Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
Return to the pan and add the coconut milk. Simmer for 10 minutes.
The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.

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