Shrimp Curry X Recipe

Name: Shrimp Curry X
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp large, raw, peeled and deveined; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons mustard seeds; 2 teaspoons turmeric; 2 teaspoons black peppercorns whole; 1/2 teaspoon hot chili peppers or to taste, crushed; 3 tablespoons vegetable oil; 1 cup onions finely chopped; 1 tablespoon garlic finely chopped; 1 tablespoon ginger root fresh, finely chopped; 2 cups tomatoes fresh, or use canned tomatoes, finely chopped, peeled, seeded, drained; 1 cup water; 1 teaspoon salt or to taste; 1/4 cup lime juice fresh

Servings: persons

2 pounds shrimp large, raw, peeled and deveined
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 teaspoons turmeric
2 teaspoons black peppercorns whole
1/2 teaspoon hot chili peppers or to taste, crushed
3 tablespoons vegetable oil
1 cup onions finely chopped
1 tablespoon garlic finely chopped
1 tablespoon ginger root fresh, finely chopped
2 cups tomatoes fresh, or use canned tomatoes, finely chopped, peeled, seeded, drained
1 cup water
1 teaspoon salt or to taste
1/4 cup lime juice fresh

1
Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized.
2
You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices.
3
Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger.
4
Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown.
5
Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat.
6
Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated.
7
Add the shrimp and stir to combine them with the vegetable and spice mixture.
8
Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink.
9
Do not overcook.
10
Remove the pan from the heat and add the lime juice.
11
This dish is traditionally served with mango chutney and boiled rice.

402

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 pounds shrimp large, raw, peeled and deveined, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 2 teaspoons mustard seeds, and more.

Yes, Shrimp Curry X 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 Curry X

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