Madrasshrimpcurry Recipes

MADRAS SHRIMP CURRY

Steps:

• Heat oil in a large, deep skillet until shimmering.
• Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
• Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
• Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
• Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
• Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

HOME-STYLE SHRIMP CURRY

Steps:

• Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
• Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
• Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
• Serve with the rice and garnish with the remaining cilantro.

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.

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.

SHRIMP MADRAS

Steps:

• 1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
• 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
• 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.

MADRAS CURRY

Steps:

• Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
• Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
• Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
• Add the meat and cook for 5 minutes.
• Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
• Serve with pomegranate rice.
• Boil the rice, seed a pomegranate and stir the seeds into the rice.

MADRAS CURRY

Steps:

• Crush the spices in a pestle and mortar - or use a plastic bag and rolling pin.
• Cut the meat into 2cm cubes and toss them in the flour. Skin and finely chop the onion
• Place the butter in a pan over a medium heat. When it is hot, add the meat to the pan. Brown for 5 minutes, turning so all sides are sealed. Lift out onto a plate.
• Add the onion to the pan and cook for 5 minutes, turning occasionally.
• Add the spices and cook for 3 minutes. Skin and crush the garlic. Add to the pan and cook for 2 minutes.
• Add 150ml of hot water and boil briskly, stirring all the time, for 5 minutes -scraping any residue from the bottom of the pan.
• Return the meat to the pan and add the raisins and water to come just above the meat. Simmer over a low heat for 2 hours 15 minutes. Serve with boiled rice.

SHRIMP CURRY

Steps:

• Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
• While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

MADRAS CURRY PASTE

Steps:

• Put all ingredients except for the vinegar and oil into a medium bowl
• Mix well
• Stir in the vinegar and mix to a smooth paste
• Heat oil in medium saucepan
• Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
• Remove saucepan from heat and allow to cool
• Store in airtight jar and add to curries as required