Bombay shrimp curry with coconut rice
Recipe by Michelle
Canola oil
1 pound peeled and deveined shrimp
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups chopped onion
1 1/2 tablespoons curry powder
1 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/3 cups hot water
1 cup frozen peas and carrots
1 cup light coconut milk
1 cup uncooked instant rice
1 tablespoon chopped fresh cilantro
1. Heat a medium sauce pan or Dutch oven over medium-high heat.
2. Add oil; swirl to coat.
3. Sprinkle shrimp with 1/8 teaspoon salt and black pepper.
4. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
5. Reduce heat to medium; add oil; swirl to coat.
6. Add onion; cook 2 minutes, stirring constantly.
7. Add 1/2 teaspoon salt, curry powder, mustard seeds, cinnamon and red pepper; cook 1 minute, stirring constantly.
8. Add hot water and peas/carrots mixture; bring to a boil.
9. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
10. While curry cooks, bring milk to a boil in a saucepan.
11. Stir in remaining 1/8 teaspoon salt and rice.
12. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
13. Serve curry over rice and top with fresh cilantro.
main courses, curry, shrimp June 30, 2012 04:13
Author myrecipes.com/recipe/bomba...
No one has liked this recipe.
No comments yet.