Sunday, January 23, 2011

Shrimp Curry

Over the years I have been cooking meal with curry. Sometimes my curry is too thin or too think or just on the right consistency. The most mportant thing when savoring the curry dishes is not the heat but the right delicious taste that bring the taste bud to agree with the flavor.

For tonight's meal, I have found the perfect way to cook shrimp curry. This shrimp is cooked at the right time and not over cooked or turn into rubbery.

1/2 pound big shrimp

Take 2 cups of the curry gravy cooked with the following ingredients:
2 tablespoons Sambal mix (blend red hot cherry peppers, onion, garlic, and ginger)
1 tablespoon sweet soy sauce
1 teaspoon salt
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger root
1 tablespoon olive oil
Coriander leaves
1/2 cup hot water

Shell and wash the shrimp. Set aside.
In a bowl, mix curry powder, cumin, coriander, cinnamon and grated ginger. Add 1/2 cup hot water to the mixture.
Mix well.
In a medium pot, heat olive oil.
Add sambal mix. Cook for one minute.
Then add sweet soy sauce.
Add coconut milk, salt and the curry mixture.
Bring to a boil.
Turn off and add coriander leaves.

In a sauce pan, use about 2 cups of the cooked curry gravy.
Heat the curry gravy through.
Add shrimp.
Turn when one side is pink.
Cook the other side until pink. About 1 or two minutes.
Turn off the stove.

Serve immediately.


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