Ingredients
-
2
-
2
-
1
-
4
-
1 1/2
-
2 - 4
-
2
-
1
-
1
-
1
-
1
-
3
-
2
-
1/2
-
1
Directions
Shrimp Curry, A delicious spice blend that’s just hot enough to warm you up on a chilly winter’s night The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining , This was awesome! I didn’t have 3 5 pounds of shrimp so used some broccoli and zucchini in it also I am definitely making this again, probably this week , This was wonderful! I had to leave out the anise & cardamom pod as they were nowhere to be found at my local grocery I was surprised at how mild it was, but I am a curry fanatic so perhaps I’m immune? The mildness DID NOT detract at all from the overall taste and the ginger gave it a perfect extra POP!
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Steps
|
1
Done
|
Heat Butter and Oil in a Large Pot and Fry Onions, Garlic and Ginger For 5 Minutes. |
|
2
Done
|
Reduce Heat and Add Curry Powder, Bay Leaves, Star Anise, Cardamom Pod, Cinnamon Stick and Cumin Seeds Cooking This For 5 Minutes. |
|
3
Done
|
Add Tomato Pulp, Vinegar, Sugar and Chicken Stock Stirring Well. |
|
4
Done
|
Bring to the Boil, Reduce Heat and Leave to Simmer For 45 Minutes - the Curry Sauce Could Cook For Hours at This Stage Which Would Blend the Spices Very Well. |
|
5
Done
|
Add Coconut Milk and Adjust Seasoning to Taste. |
|
6
Done
|
Raise Heat, Add Shrimp and Cook For 10 Minutes Til All Shrimp Have Turned Pink. |
