Tuesday, May 14, 2013

Shrimp Curry

I started my day with a great thought..

Just gave me the boost of ego stroke that I needed to get through the hectic work day. And if the day starts well, it sure has to end well. Coming back from work, I wanted to cook something light yet hearty...to me which means something with rice...piping hot plain white rice.

Being a new pascatarian I have a newly found liking for shrimp. So everytime I get Shrimp my husband gets any other fish or chicken because he is allergic to shrimp. So, yes cooking shrimp means the amount of cooking I have to do is about 1.5 time more!

Now to business...the Shrimp Curry..

I made my curry base (without onions) by grinding all the below ingredients to a paste
Red Chilli Powder- 2tsp
Cumin- 1tsp
Ginger root- 1 inch piece
Tomatoes- 2 medium size

I took 1 tbsp of oil in a pan and started to cook my curry base. Target was to cook it till it starts leaving some oil from the sides.

While the curry paste was cooking, I marinated my shrimp with some turmeric powder and salt. I only put salt in my shrimp and not the curry but you can season both.

After the curry was cooked, I put in my shrimps (quantity 6) and cooked it covered for 5 minutes (turn the heat off as soon as you think your shrimp is done.

Voila...shrimp curry is ready. Served with lemon and white rice and garnished with cilantro! yay yay!!

1 comment:

  1. They look so perfect. Beautifully done:)Yummy indeed :)
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