Steps to Make Indian Curry Without Tomato

Indian Shrimp Curry

Cook and stir until browned.

Recipe Summary Indian Shrimp Curry

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Ingredients | Indian Curry Without Tomato

2 tablespoons peanut oil

½ sweet onion, minced

2 cloves garlic, chopped

1 teaspoon ground ginger

1 teaspoon ground cumin

1 ½ teaspoons ground turmeric

1 teaspoon paprika

½ teaspoon red chili powder

1 (14.5 ounce) can chopped tomatoes

1 (14 ounce) can coconut milk

1 teaspoon salt

1 pound cooked and peeled shrimp

2 tablespoons chopped fresh cilantro

Directions

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.

Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.

Info | Indian Curry Without Tomato

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Indian Shrimp Curry

World Cuisine Recipes, Asian, Indian,

Images of Indian Curry Without Tomato

Indian Curry Without Tomato - Thick, toothsome and luscious, this tomato curry made with the goodness of moong dal paste, tomato puree, besan and select spices is ideal for a wholesome dinner.