Shrimp Curry
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.
Ingredients
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Prepare 500 gms of shrimps
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You need 1 of medium sized onion, finely chopped
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It’s 1 of tomato finely chopped
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It’s 1 teaspoon of crushed ginger and garlic
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It’s 5-6 pods of green cardamom, crushed
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It’s 1 of black cardamom
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You need 1-2 of black peppercorns
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It’s 1 of bay leaf
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You need 1-2 of curry pata / Sweet Neem leaves
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You need 1 pinch of asafoetida
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You need 1-2 of green chillies sliced
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Prepare to taste of Salt
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It’s 1 teaspoon of red chilli powder
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Prepare 1/4 teaspoon of turmeric powder
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Prepare to taste of Fresh coriander leaves finely chopped for garnish
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You need 1/2 cup of water
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Prepare 1 tablespoon of mustard oil
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It’s 1/2 of “ cinnamon
Steps
- Smoke mustard oil and let it cool to room temperature. Add asafoetida, bay leaf, black cardamom, peppercorns and cinnamon..
- Turn on the flame and sauté the dry spices for a minute..
- Add finely chopped onion and fry till they turn golden brown..
- Add crushed ginger- garlic and sauté for a minute..
- Add chopped tomatoes. Stir and add salt, red chilli powder, turmeric powder and crushed green cardamom..
- Sauté till oil starts to separate. Add shrimps. Shrimps do not require much time to cook. Once added, give everything a nice stir. Add sliced green chillies and half cup of water..
- Cover cook for 5-7 minutes, stirring in between. Garnish with freshly chopped coriander leaves. Serve with rice or naan..
It's as perfect for dinner parties as it is for a cozy meal at home. Hello again everyone, it's Sabrina again from Cooking with Points – a recipe blog dedicated to Weight Watchers friendly recipes. Indian curries at my favorite restaurants have always been difficult to enjoy on Weight Watchers because of the heavy use of cream in recipes. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque. At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients.
