Shrimp And Bamboo Shoot Curry Recipe

Name: Shrimp And Bamboo Shoot Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium shrimp, peeled and deveined; 2 tablespoons lemon juice; 1 teaspoon salt; 4 tablespoons peanut oil or 4 tablespoons corn oil; 1 medium onion, finely chopped (3/4 cup); 4 garlic cloves, finely chopped; 1 inch fresh ginger, finely chopped; 3/4 cup chopped fresh tomatoes or 3/4 cup chopped canned tomato; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 tablespoon hot red chili pepper flakes (or less to taste); 4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned); 1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water); 3 tablespoons chopped fresh coriander, for garnish

Servings: persons

2 lbs medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon salt
4 tablespoons peanut oil or 4 tablespoons corn oil
1 medium onion, finely chopped (3/4 cup)
4 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
3/4 cup chopped fresh tomatoes or 3/4 cup chopped canned tomato
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon hot red chili pepper flakes (or less to taste)
4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned)
1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water)
3 tablespoons chopped fresh coriander, for garnish

1
Marinate the shrimp in the lemon juice and salt for 1 hour.
2
Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
3
Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
4
Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
5
Serve warm with white rice and a variety of table chutneys and pickles.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs medium shrimp, peeled and deveined, 2 tablespoons lemon juice, 1 teaspoon salt, 4 tablespoons peanut oil or 4 tablespoons corn oil, and more.

Yes, Shrimp And Bamboo Shoot Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Bamboo Shoot Curry

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