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Shrimp Curry




1 c. basmati rice

2 tea madras curry

3 ½ tbl vegetable oil

1 medium onion, quartered

3 cloves garlic

1 2” piece of ginger, peeled

1-2 Serrano peppers, halved

1 14.5 oz can diced tomatoes

1 lb. medium shrimp

½ c. plain yogurt

1/3 c. chopped cilantro



Combine rice, 1 1/3 cups water, 1 tea curry, ¼ tea salt, and ½ tbl oil in a saucepan. Cover and cook over medium-low heat for 15 minutes.  Meanwhile, chop onion in a food processor; drain the liquid and set onion aside.  Mince the garlic and ginger in the processor and set aside.  Puree the tomatoes with 1 c. water.  Heat the remaining 3 tbl of oil in a deep skillet over medium-high heat.  Add the onion and cook about 12 minutes.  Add the garlic-ginger mixture, chilies, 1 tea salt and remaining curry and stir-fry about 3 minutes.  Add the tomato puree and simmer until thickened.  Add the shrimp, cover and cook over medium-low heat about 4 minutes.  Remove from heat and stir in yogurt and ½ of cilantro.  Serve with rice and garnish with remaining cilantro.