Spicy Shrimp Curry – Simple and Healthful

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I have been making this curry for many years. It is so simple and satisfies each time.

It is also very low in fat and healthful.  Substitute other seafood if you like.

Don’t get scared with me calling it spicy – you can control the heat level of any dish.

As a rule it is best to do your mise en place– just a fancy french way of saying gather your ingredients and have them in one place.

It makes your life easier in the kitchen and you are set up for success.

1 1/2 lb. large shrimp, peeled and deveined ( I like to keep the tails on for appearance and makes them look bigger)

1 large onion, sliced (I like red onions)

As many green chilies as you can stand, sliced length wise  (these are serranos and I admit I put a couple too many)

4-5-6 garlic cloves, crushed

1-2 Tbs. fresh ginger, minced

Tomatoes – I like using a combination of fresh and canned. (2 large tomatoes diced, or 2 cups of crushed canned tomatoes)

1 tbs. black mustard seeds

Salt to taste

Cilantro for garnish

1 tbs. oil

2 tbs. coriander powder

1 tbs. cumin powder

2 tbs. white vinegar

1 tbs. sugar (optional)

Heat the oil in a skillet and add the green chilies. When the oil is hot, add the mustard seeds. They will spatter- keep a lid around to avoid the mess. And be ready for a little coughing 😁 when the chili cooks.

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When the mustard seeds stop popping, add the sliced onions and salt. Cook on a medium high heat for about 7 minutes or till they are slightly browned.

How brown you like your onions is your choice – it will change the appearance of the end product and the browner they are, the more intense will be the flavor of the sauce.

I like them medium brown for shrimp and other seafood as their flavor is subtle.

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Next add the coriander and cumin powder. Cook, stirring well for a couple of minutes. It is essential that spices cook enough to lose their raw flavor.

Add the tomatoes – I used 1/2 can of whole, peeled tomatoes and one fresh tomato, diced.

Next add the garlic (I love my garlic press) and 1/2 the ginger. Stir well, making sure nothing burns.

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Bring the sauce to a boil and simmer for about 10 minutes to develop the flavor. Add the vinegar and sugar ,and taste for seasoning.

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Add the shrimp and cook for about 5 minutes, depending on their size. Be careful to remove from the heat as soon as they turn pink and not to over cook them.

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Garnish with lots of chopped cilantro. If you don’t like cilantro, you can use mint or even dill.

Serve over boiled basmati rice or pasta if you like.

Until I cook again!

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