Authentic and Easy Shrimp Curry

Authentic and Easy Shrimp Curry

(A very easy dish to prepare!)

You need:

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.

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Storing ingredients

Our Head Chef Bablu Roderick is happy to give out some useful information to all so that you don’t have any kitchen disasters!

Today, he has given us sound advice on the storage of the ingredients used in Indian food.

“Coriander leaves are expensive and not always easy to buy;¬†they soon go soggy in a plastic bag”, he states. He has provided a tip for longevity of the coriander, “The best way to store any you are not using straight away is in a paper bag in the fridge.”

Coriander ( picture source: wikipedia)

Coriander ( picture source: wikipedia)

He has also given advice on storing spices, a product that you must be careful with!

“Many spices used in Indian cookery will stain your plastic containers if you are storing leftovers”, he says, “This can be prevented if you oil the container lightly before storing sauces and pastes.”

We hope that these handy hints and tips can be of use to you in your kitchen!