Rating:
☆☆☆☆☆ 0 votes
Serves:
2
Ingredients
- 1 lb
- shrimp
- 2.5 Tbsp
- oil
- 1.5 tsp
- curry powder
- 1 tsp
- garlic clove, crushed
- 1 lb
- tomatoes, canned, whole and chopped
- 1 tsp
- ginger, crushed (optional)
- pinch
- salt
- 1 Tbsp
- heavy cream, (optional)
- 1/4 c
- coriander, fresh and minced
- 1/2 tsp
- lemon juice
- 1/4 tsp
- chili powder
How to Make Curry In a Hurry
- 1NOTE: May substitute boneless, skinless chicken breasts for shrimp.
- 2If using shrimp, clean and devein; saute them lightly on both sides until they become pinkish, then set aside.
- 3If using chicken, cut the meat into 1" strips and set aside.
- 4In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds.
- 5Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil.
- 6Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
- 7Finally, simmer on high heat until the oil floats to the top for a minute or so.
- 8Remember that overcooking or overspicing can kill the curry; use the optional cream to tame the curry or adjust the flavor.
- 9Garnish with freshly chopped coriander and a squeeze of lemon juice.
About Curry In a Hurry
Course/Dish: Fish
Other Tag: Quick & Easy
