Always on a quest for new recipes, I search for new ones; yet end up many times having a "taste" for something familiar. Like, curry, for example. Curry has such a sweet and warm taste. I suppose I feel like it is one of my comfort ingredients. Adding curry to a fish stew or to chicken satisfies that craving. Especially in the cooler months.
Shrimp curry is a favorite. Several years ago, an Indian friend from Delhi turned me onto garam masala, a flavorful and fragrant blend of spices. She used it in her curries. I bought some and have been a fan ever since.
Here's my variation on her recipe, so it is not strictly South Asian or Indian. Serves about 2 or 3
- 3 Tbs canola or olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1Tbs curry powder
- 1 Tbs ground ginger
- 1 tsp ground coriander
- 1/2 tsp ground turmeric (optional)
- 1 tsp red pepper flakes or to taste
- 1 teaspoon garam masala
- 1cup water or low-sodium chicken or vegetable broth
- 1/2 tsp salt (adjust if using broth)
- 1 lb large steamed shrimp
Directions
- Heat the oil in large heavy saucepan over medium high heat. Add the onions; cook; stirring until soft. Add minced garlic and cook until soft about a minute. Reduce heat and mix in the next six ingredients. Cook and stir until well blended.
- Add water or broth. Season with salt if needed. Cook on low for about 3 minutes. Add shrimp and cook about 3 more minutes until everything is warm and flavors are blended. Taste and adjust salt and red pepper flakes if necessary. Stir and remove from the heat. Serve over rice.
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