 |
|
|
|
|
Favorite Things | |
|
|
|
|
|
|
|
About Joe Fat Joe The Mad Scientist Lunar Eclipse, October 27, 2004 Images Meagan & Dad's Favorite Music Video How to Make Palm Crosses |
|
|
|
|
|
|
|
|
Collections | |
|
|
|
|
|
|
|
Photos Humor Miscellaneous Recipes Writings |
|
|
|
|
|
|
|
|
Random | |
|
|
|
|
|
|
|
The Bash Freeport Festival, 2007 Before the Show |
|
|
|
|
|
|
|
|
Search | |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Collections » Recipes » Easy Curry Shrimp | |
|
|
|
|
|
|
|
|
|
|
Ingredients: 1/4 cup vegetable oil 1 large onion, chopped 10 fresh curry leaves (optional) 1 tablespoon ginger garlic paste 1 teaspoon ground coriander 2/3 teaspoon salt 1/2 teaspoon ground turmeric 1 tomato, finely chopped 1 teaspoon ground red chile pepper 2 pounds medium shrimp - peeled and deveined 1/4 cup water 1 teaspoon garam masala chopped fresh cilantro to taste Directions: 1. 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. 2. 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.
|
|
|
|
|
|
|