Mild Shrimp Curry

Total Time
45 minutes
Rating
4(33)
Comments
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Ingredients

Yield:4 servings
  • 2pounds medium shrimp, peeled
  • 1teaspoon turmeric
  • 2tablespoons vegetable oil
  • 1medium onion, chopped
  • 1clove garlic, minced
  • 1teaspoon cumin
  • 2teaspoons ground coriander
  • teaspoons Hungarian paprika
  • 110-ounce package frozen peas
  • ½cup plain yogurt
  • 1teaspoon salt
  • 2tablespoons chopped fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

350 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 51 grams protein; 854 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

  1. Step 1

    Bring a quart of water to boil and add the shrimp and the turmeric. Cook three to four minutes, then drain the shrimp, reserving the cooking water.

  2. Step 2

    Heat the oil in a large, heavy skillet and saute the onion for about 10 minutes, until it is lightly browned. Add the garlic and cook for half a minute.

  3. Step 3

    Turn down the heat and add the cumin, coriander and paprika. Cook 10 seconds, stirring, then add a cup of the shrimp cooking water. Cook 10 minutes, then add remaining shrimp cooking water and continue to simmer, stirring occasionally, until sauce is thick (about 20 minutes).

  4. Step 4

    Add shrimp and peas and heat through. Stir in the yogurt and heat it through. Correct seasoning, sprinkle shrimp with coriander and serve.

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Ratings

4 out of 5
33 user ratings
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Comments

Made this with 1 lb of shrimp instead of 2, reduced liquid by half but kept spices, onion and garlic as recipe called for. Very bland -- a bit too mild. Needed some sort of acid, perhaps lime juice? I did not have fresh coriander so I added chopped parsley. I served it over shirataki spaguetti noodles which was a mistake because even though I "dried" the noodles beforehand in a non-stick pan, the result was still too watery.

Use half the broth

Made this with 1 lb of shrimp instead of 2, reduced liquid by half but kept spices, onion and garlic as recipe called for. Very bland -- a bit too mild. Needed some sort of acid, perhaps lime juice? I did not have fresh coriander so I added chopped parsley. I served it over shirataki spaguetti noodles which was a mistake because even though I "dried" the noodles beforehand in a non-stick pan, the result was still too watery.

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