Grandma's Tomato Shrimp Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup oil
2 lbs shrimp, cleaned and deveined
5-6 cloves garlic, minced
1 inch fresh ginger, minced (quantity of garlic and ginger should be roughly the same)
2 jalapeņos, ribs and seeds removed and discard, chopped fine
1 head of cilantro, leaves removed, washed, and chopped fine
6 oz of tomato paste
2 large onion, chopped
6 curry leaves (optional)
1/2 tsp tumeric
1 tsp chili powder (or to taste)
1 tsp ground coriander
1 tsp ground cumin
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Directions: |
Directions:1. In a deep pan or wok, heat oil over med high heat. Add onions and saute until light brown. Add ginger and garlic and cook until fragrant (1 min).
2. Add tumeric, chili powder, coriander, cumin, and curry leaves (optional). Stir and let spices bloom for 1 minute. Add about 1/4 cup water, stir, and continue to cook until water evaporates.
3. Add shrimp, stir so shrimp are covered in spices, and cook for about 3 minutes until shrimp are pink and cooked through. Add salt to taste.
4. Dilute tomato paste in about cup of water and add to pan. Add chilis and cilantro leaves and reduce heat to simmer. Simmer to desired consistency (thinner if eating over rice, thicker if eating with rotis). Serve. |
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Personal
Notes: |
Personal
Notes: This was my grandmother's best Indian food recipe. It is absolutely divine. You can control the heat level by adding more or less chilis and chili powder. Serve with rice or rotis (which can be purchased at any Indian food store).
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