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Seafood
Shrimp Curry
Ingredients:
1
1
1
1
1
1
1
1
1
1
1
lb. shrimps, peeled and deveined
onion, pureed
tsp. ginger paste
tsp. garlic paste
tomato, pureed
tsp. turmeric powder
tsp. chilli powder
tsp. cumin powder
tsp. coriander powder
tsp. salt or to taste
tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with
cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to
let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander
before serving.
Note: Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce
preparation time.
Shrimp Curry with Mustard
The unique combination of shrimps and mustard is a culinary delight.
Ingredients:
1
2
1
2
1
8
lb. shrimps
tbsp. oil
tsp. turmeric
tbsp. mustard powder
tsp. salt
green chillies
Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water.
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Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for
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