Kumquat Curry With Shrimp Recipes

KUMQUAT CURRY WITH SHRIMP

Steps:

• Melt butter in a large skillet over high heat until it foams.
• Stir in curry powder; reduce heat to medium.
• Cook, stirring constantly, 1 minute or until lightly darkened.
• Add cream, chicken broth, kumquats and raisins; increase heat to high.
• Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
• Reduce heat to medium; add shrimp.
• Cook 3 minutes or until shrimp turn pink.
• Stir in cilantro.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.