SHRIMP WITH CURRY SAUCE
The curry and tomato sauce here is made from the liquid the shrimp are poached in.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate.
- Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes.
- Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour.
- Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate.
- Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.
Nutrition Facts : Calories 131 g, Cholesterol 115 g, Fat 3 g, Fiber 1 g, Protein 17 g
PRAWNS IN A PINK SAUCE - CURRY 1
Make and share this Prawns in a Pink Sauce - Curry 1 recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce. Cover & refrigerate until needed.
- Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. As soon as they begin to pop put in the garlic.
- Stir once and put in the prawns - stir and fry until they just turn opaque, sprinkling with salt and pepper.
- Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.
Nutrition Facts : Calories 260.7, Fat 16.6, SaturatedFat 5.9, Cholesterol 216.9, Sodium 1264.5, Carbohydrate 5.3, Fiber 0.5, Sugar 0.9, Protein 22.3
PRAWN MALAI CURRY
This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.
Provided by Niloufer
Categories World Cuisine Recipes Asian Bangladeshi
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
- Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
- Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
- Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
- As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g
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