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Shrimp Curry Recipe

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This recipe for Shrimp Curry, by , is from Cookbook for my Daughters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Main Dish

Category:
Category:

Ingredients:  
Ingredients:  
1 pound uncooked cleaned and deveined shrimp
1/2 cup finely chopped yellow onion
4 small/medium red potatoes
1/2 tsp turmeric
1 tbsp Cayenne pepper/red chill powder
3/4 tsp salt
1 tbsp tamrind extract
2 tbsp oil
3 medium sized garlic cloves (chop one garlic clove vertically into 4 slices)
1/3 cup dry unsweetened coconut flakes
1/4 tsp cumin (Jeera)
1 tsp corainder seeds (Dhania)
1/2 inch cinnamon stick
1 clove


Directions:
Directions:
Roast lightly coconut, 2 garlic cloves, corainder seeds, cumin, cinnamon, clove until the coconut is brown and then blend into a fine paste (you can add little water to the blender to make the blending easy). Set aside the blended stuff. Boil the red potatoes in their jackets, skin them and cut them into quarters (make sure the potatoes are firm and not mushy). Mix shrimp , onion, turmeric, cayenne/red chili powder, tamrind and salt. Heat the oil in a wok, add garlic slices and saute until the garlic turns dark red then add the shrimp mixture. Cook until the shrimp is cooked (best way to know if it is cooked is-the shrimp curls into a ring and turns pink) about10 minutes. Add the blended spices from above and the boiled potatoes then boil the curry rapidly for 5 minutes. Serve hot with rice

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Do not overcook the shrimp otherwise it will get rubbery. You do not need to add the potatoes.

Low Calorie Option: Spray the wok with canola oil spray (I like the whole foods Spectrum brand for high heat).

 

 

 

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