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Authentic South Indian-Style Shrimp Curry Recipe

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 pinch cumin seed
1/2 teaspoon mustard seeds
1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek
4 garlic cloves peeled and finely chopped
1 tablespoon ginger peeled and finely chopped (about 2in piece)
10 curry leaves (optional)
2 onions peeled and chopped
1 lime zest and juice
1 tablespoon ground coriander

Nutritional information

460.5
Calories
261 g
Calories From Fat
29 g
Total Fat
21.3 g
Saturated Fat
150.8 mg
Cholesterol
223.5 mg
Sodium
29.1 g
Carbs
6.9 g
Dietary Fiber
15.2 g
Sugars
26.4 g
Protein
425g
Serving Size

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Authentic South Indian-Style Shrimp Curry Recipe

Features:
  • Gluten Free
Cuisine:

The most time consuming part of this recipe is the prep work but it is well worth it. The end result is a highly seasoned dish that is very attractive to serve. used canned diced cut tomatoes that were drained and red pepper flakes as I didn't have fresh chili on hand. I topped off the curry with saffron rice and sliced green onions.

  • 70 min
  • Serves 4
  • Easy

Ingredients

Directions

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South Indian Shrimp Curry,It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.,The most time consuming part of this recipe is the prep work but it is well worth it. The end result is a highly seasoned dish that is very attractive to serve. used canned diced cut tomatoes that were drained and red pepper flakes as I didn’t have fresh chili on hand. I topped off the curry with saffron rice and sliced green onions.


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Steps

1
Done

Heat a Wide Pan Over a Medium Heat and Add a Splash of Oil. Throw in the Cumin, Mustard and Fenugreek Seeds (leave the Ground Fenugreek Until Later If Using).

2
Done

When the Seeds Start to Pop Add the Garlic, Ginger, Curry Leaves If Using and Onions.

3
Done

Cook Gently For 10-15 Mins or Until the Onions Turn Soft and Golden.

4
Done

Add the Lime Zest, Ground Coriander, Turmeric, Ground Fenugreek (if Using), Half the Chili and After a Few Seconds, the Tomatoes.

5
Done

Cook Gently For 10 Mins So You Have a Paste, Then Add 2 Tablespoons of Water and the Coconut Milk.

6
Done

Bring to the Boil, Add the Shrimp and Simmer For 5 Mins Until They Are Cooked.

7
Done

Season With Sea Salt, Add the Lime Juice, Transfer to Bowls and Sprinkle Over the Remaining Chili and Cilantro Leaves.

8
Done

Serve.

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Spencer Clark

Grill master creating perfectly seared meats with mouthwatering flavors.

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