Mild Shrimp Curry
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 30 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds shrimp
- 1ancho chile
- 1large onion
- 3tablespoons vegetable oil
- 1clove garlic, minced (green part removed)
- 1stalk celery, chopped
- 1tablespoon chopped parsley
- ½teaspoon turmeric
- 1teaspoon ground coriander
- 1teaspoon ground fennel seed
- 1teaspoon ground cumin seed
- ½cup yogurt
- 2tablespoons fresh coriander, chopped
Nutritional analysis per serving (4 servings)
340 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 48 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
- Step 2
Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
- Step 3
Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.
- Step 4
Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.
- Step 5
Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.
- for a spicier curry, add ½ teaspoon hot red pepper. Serve the shrimp with basmati rice, a green vegetable and chutney.
Private Notes
Comments
The sauce needs to be cooked down to less than half its volume before adding shrimp. If you don't, you'll wind up with a shrimp soup, not a curry.