Name: Shrimp Curry
Yield: 6
Ingredients: 2 tsp. ground coriander -; 1 tsp. ground cumin -; 1/4 tsp. ground red (cayenne) pepper -; 1/4 tsp. ground turmeric -; 5 large fresh tomatoes (3 pounds) -; 3 tbsp. peeled, chopped fresh ginger -; 2 tbsp. tomato paste -; 3 tbsp. lemon juice (about 1 lemon) -; 4 tbsp. olive oil -; 1 tbsp. cumin seeds -; 2 tsp. fenugreek seeds -; 2 tsp. black mustard seeds -; 2 large onions -; 3 large fresh green chilies (such as poblano, Anaheim, or New Mexico) -; 10 curry leaves -; 3 tbsp. chopped garlic -; 2 tbsp. garam masala (see Tips & Techniques) -; 2 1/2 lb. shrimp (about 12 shrimp to a pound) -; 1 tsp. salt -; 1/2 c. Chopped cilantro -; 2 limes -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Shrimp Curry

1. 2 tsp. ground coriander -

2. 1 tsp. ground cumin -

3. 1/4 tsp. ground red (cayenne) pepper -

4. 1/4 tsp. ground turmeric -

5. 5 large fresh tomatoes (3 pounds) -

6. 3 tbsp. peeled, chopped fresh ginger -

7. 2 tbsp. tomato paste -

8. 3 tbsp. lemon juice (about 1 lemon) -

9. 4 tbsp. olive oil -

10. 1 tbsp. cumin seeds -

11. 2 tsp. fenugreek seeds -

12. 2 tsp. black mustard seeds -

13. 2 large onions -

14. 3 large fresh green chilies (such as poblano, Anaheim, or New Mexico) -

15. 10 curry leaves -

16. 3 tbsp. chopped garlic -

17. 2 tbsp. garam masala (see Tips & Techniques) -

18. 2 1/2 lb. shrimp (about 12 shrimp to a pound) -

19. 1 tsp. salt -

20. 1/2 c. Chopped cilantro -

21. 2 limes -

How to cook deliciously - Shrimp Curry

1. Stage

To make masala: Mix spices in a small cup until blended. Set aside.

2. Stage

To make curry: Puree tomatoes, ginger, tomato paste, and lemon juice in a blender until smooth. Set aside.

3. Stage

Heat 3 tablespoons oil in a large, deep skillet over medium heat; add cumin, fenugreek seeds, and mustard seeds. Fry 1 to 2 minutes, stirring constantly, until they begin to pop (be careful not to burn them). Add onions, chilies, curry leaves, garlic, and 1 tablespoon masala; cook 8 minutes, stirring once or twice.

4. Stage

Stir in tomato mixture; bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes, or until curry resembles a thick gravy.

5. Stage

Meanwhile, in a large bowl, toss shrimp with salt and remaining 1 tablespoon masala until coated. Heat remaining 1 tablespoon oil in a large nonstick skillet over high heat. When oil is rippling, add 10 shrimp and sear 20 seconds per side, until shrimp firm up and turn pink (they will still be raw in center). Remove to a plate. Sear remaining shrimp in 2 more batches.

6. Stage

Stir shrimp into tomato mixture; cook an additional 3 minutes, or until shrimp are fully cooked through (cut one with a knife to check doneness). Transfer curry to a serving bowl and sprinkle with cilantro. Serve with lime wedges.