MADRAS SHRIMP CURRY
Make and share this Madras Shrimp Curry recipe from Food.com.
Provided by Karen in MA
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large, deep skillet until shimmering.
- Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
- Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
- Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
- Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
- Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
Nutrition Facts : Calories 429.9, Fat 26.6, SaturatedFat 12.2, Cholesterol 261, Sodium 348.8, Carbohydrate 10.3, Fiber 1.4, Sugar 2.2, Protein 38
INDIAN SHRIMP AND LENTILS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
- Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
- Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
- Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
HOME-STYLE SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
SHRIMP MADRAS
Provided by Julie Sahni
Categories Milk/Cream Sauté Quick & Easy Shrimp Curry Watercress
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
- 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
- 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
MADRAS MARINADE
Make and share this Madras Marinade recipe from Food.com.
Provided by Millereg
Categories Grains
Time 12m
Yield 10 oz., approximately
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl, or use tightly covered Tupperware and shake to mix.
- (Madras curry often comes with whole bay leaves in the jar. Don't use these in the marinade!) Adjust the amounts of curry powder and orange juice to suit your personal taste.
- Goes well with chicken, pork, or shrimp.
- The longer the meat soaks in the marinade, the stronger the flavor will be.
- Poking holes in the meat with a fork will also help the flavor soak into the meat.
- Works well on the grill, in the oven, or under the broiler.
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