Home-Style Shrimp Curry (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Ingredients:
1 cup basmati rice, rinsed |
2 teaspoons madras-style curry powder |
kosher salt |
3 1/2 tablespoons vegetable oil |
1 medium white onion, quartered |
3 cloves garlic |
1 2 -inch piece ginger, peeled |
1 14 .5-ounce can diced tomatoes |
1 to 2 serrano chile peppers, halved (remove seeds for less heat) |
1 pound medium shrimp, peeled and deveined |
1/2 cup whole or low-fat plain yogurt |
1/3 cup chopped fresh cilantro |
Directions:
1. Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
2. Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
3. Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
4. Serve with the rice and garnish with the remaining cilantro.
5. Per serving: Calories 387; Fat 13 g (Saturated 2 g); Cholesterol 171 mg; Sodium 847 mg; Carbohydrate 43 g; Fiber 3 g; Protein 24 g
6. Photograph by Antonis Achilleos
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