Spicy Shrimp and Tomato Curry |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons vegetable oil | 2 teaspoons mustard seeds (preferably black mustard seeds) | 4 large plum tomatoes, chopped (about 2 cups) |
| 6 large garlic cloves, minced | 2 tablespoons finely grated peeled fresh ginger | 1 tablespoon minced serrano chiles with seeds |
| 2 pounds uncooked large shrimp, peeled, deveined | 3/4 teaspoon turmeric | 3/4 teaspoon salt |
| 1/2 teaspoon Indian red chili powder or cayenne pepper | 1-1/2 to 1-3/4 cups canned unsweetened coconut milk | 5 tablespoons finely chopped fresh cilantro, divided |
| 1 | Heat oil in heavy large skillet over medium heat. Add mustard seeds. Saute until seeds begin to crackle, about 4 minutes. Add tomatoes, garlic, ginger, and chiles. Saute until tomatoes soften, about 3 minutes. Add shrimp; saute until just opaque in center, about 5 minutes. |
| 2 | Using slotted spoon, transfer shrimp to medium bowl. Add turmeric, salt, and chili powder to same skillet; stir 1 minute. Add 1-1/2 cups coconut milk. simmer until sauce thickens slightly, about 3 minutes. Return shrimp and any juices to skillet. Add 4 tablespoons cilantro. Stir to blend, adding more coconut milk to thin sauce if too thick. Season curry with salt and pepper. Transfer to platter. Sprinkle with 1 tablespoon cilantro. Serve over pilaf. |