Shrimp Korma Recipes

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.

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.