Curried Indian Shrimp Recipes

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
• Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
• Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

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.

Steps:

• Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

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.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper.

Steps:

• Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
• Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
• Add onion and cook, stirring occasionally, until softened, about 4 minutes.
• Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
• Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.