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.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
HOME-STYLE SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
A LITTLE FRUIT WITH MY CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
- For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
- Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
- For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
- Scoop out the crisp with a spoon and top with sweetened whipped cream
CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
SHRIMP AND VEGETABLE YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
- Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
- Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
- Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.
CURRIED FRUIT
Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
- Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
HOT CURRIED FRUIT
Curry powder, brown sugar, and canned fruits come together in this wonderful recipe that can be eaten as a side dish (great with a pork roast!) or serve as a dessert (spoon over some vanilla ice cream-yum!) I hope you enjoy this!!
Provided by TGirl
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
- Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
- Cover dish and bake at 400 degrees for 30 minutes.
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
VEGETABLE AND FRUIT CURRY OVER BASMATI RICE
This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.
Provided by La Dilettante
Categories Curries
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large deep skillet. Saute' first six ingredients until tender.
- Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
- Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
- Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
Nutrition Facts : Calories 229.3, Fat 11.3, SaturatedFat 6.5, Sodium 23, Carbohydrate 32.1, Fiber 2.1, Sugar 26.8, Protein 1.6
CHILLED SHRIMP AND FRUIT CURRY
Everyone looks forward to lunch. The energy supplied by the food prevents the mid-afternoon droops. And, the mental and social break revives the enthusiam for the rest of the day's activities. Lunch can also provide some fun for the chef. This is the time to improvise with leftovers stowed in the 'fridge, with glorious salad ingredients, and with all kinds of quick and packaged breads. This colorful Chilled Shrimp and Fruit Curry could also be a refreshing supper entree on a hot summer day. Serve it with toasted French bread if you don't feel like baking. Serve with a crisp chocolate wafer or vanilla cookie with coffee ice cream and a splash of Kahlua for dessert.
Provided by Witch Doctor
Categories Healthy
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place lettuce on a large platter.
- Combine shrimp, chopped nectarines, and plums in a large mixing bowl. Spoon shrimp mixture onto center of lettuce.
- Arrange nectarine slices and pineapple around edge of platter. Sprinkle green onions on top.
- Serve with the Curry Dressing.
- For the Curry Dressing:.
- Combine all ingredients in a small mixing bowl, stirring well. Cover and chill until ready to serve.
- Yield: 1 cup.
Nutrition Facts : Calories 374.2, Fat 11.7, SaturatedFat 5.8, Cholesterol 247.9, Sodium 348.9, Carbohydrate 35.1, Fiber 4.5, Sugar 24.2, Protein 34.5
CHILLED CURRIED CARROT SOUP
Categories Soup/Stew Onion Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Curry Carrot Chill Gourmet
Yield Makes about 3 1/2 cups, serving 4
Number Of Ingredients 6
Steps:
- In a large heavy saucepan cook the onion and the carrots in the oil, covered, over moderately low heat, stirring occasionally, until the onion is softened, add the curry, and cook the mixture, stirring, for 1 minute. Add the broth and 3 cups water, bring the liquid to a boil, and simmer the mixture for 15 to 20 minutes, or until the carrots are very tender. In a blender or food processor purée the soup in batches, let it cool completely, and chill it, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Divide the soup among 4 bowls and sprinkle it with the chives.
SHRIMP CURRY
This simple shrimp curry uses yellow curry powder and coconut milk.
Categories Shellfish Sauté Quick & Easy Shrimp Curry Gourmet Quick and Healthy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
- While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.
CHILLED SHRIMP SALAD
Provided by Jennifer Iserloh
Categories Salad Tomato Picnic Quick & Easy Lunch Feta Watermelon Shrimp Spring Chill Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
QUICK FRUIT CURRY (SOUTH AFRICAN)
Make and share this Quick Fruit Curry (South African) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
- Lightly saute the onions in the same large skillet or pot.
- Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
- Add the fruits, salt, vinegar and peanuts, with enough water to cover.
- Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
- If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
- until the liquid is reduced.
Nutrition Facts : Calories 421.4, Fat 26.6, SaturatedFat 6.8, Cholesterol 61.1, Sodium 665.3, Carbohydrate 32.5, Fiber 4.9, Sugar 22.3, Protein 16.9
More about "chilledshrimpandfruitcurry food"
28 HEALTHY FRUIT RECIPES YOU'LL ACTUALLY WANT TO EAT
From tasteofhome.com
20 BEST SHRIMP APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
25+ TRADITIONAL 4TH OF JULY FOODS | ALLRECIPES
From allrecipes.com
CAULIFLOWER CURRY - FEELGOODFOODIE
From feelgoodfoodie.net
24 DELICIOUS CITRUS FRUITS, RECIPES, AND THEIR BENEFITS
From stylecraze.com
EASY CHICKEN CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGETARIAN CURRY RECIPES | ALLRECIPES
From allrecipes.com
AUTHENTIC INDIAN CURRY RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
10 BEST SRI LANKAN VEGETABLE CURRY RECIPES | YUMMLY
From yummly.com
15-MINUTE CHICKEN CURRY, TAKEOUT-STYLE - THE WOKS OF LIFE
From thewoksoflife.com
CURRIED CHICKEN SALAD WITH FRUIT RECIPE - EATINGWELL
From eatingwell.com
CAULIFLOWER AND CHICKPEA CURRY | RECIPETIN EATS
From recipetineats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
16 SPICES FOR CURRY WITH ACCOMPANYING 16 DELICIOUS ... - FOOD FOR …
From foodfornet.com
10 BEST INDIAN FRUIT CURRY RECIPES | YUMMLY
From yummly.com
12 HEALTHIEST DRIED FRUIT SNACKS OF 2022, PER NUTRITIONISTS
From womenshealthmag.com
EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
WHAT TO SERVE WITH SHRIMP COCKTAIL? 8 BEST SIDE DISHES
From eatdelights.com
EASY JACKFRUIT CURRY RECIPE (PLANT-BASED) - SAVORY SPIN
From savoryspin.com
CHILLED SHRIMP AND FRUIT CURRY - PLAIN.RECIPES
From plain.recipes
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
CURRIES | ALLRECIPES
From allrecipes.com
36 CURRY LEAF RECIPES FROM ALL OVER THE WORLD - GREEDY GIRL GOURMET
From greedygirlgourmet.com
THE BRITISH LOVE OF CURRY AND CURRY RECIPES
From thespruceeats.com
MUSHROOM CURRY WITH SPINACH & CHICKPEAS - THE LAST FOOD BLOG
From thelastfoodblog.com
WHAT IS CURRY? — AND HOW TO USE IT IN YOUR KITCHEN
From foodrevolution.org
CHILLED FRUIT - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
INDIAN CURRY MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
From wearenotfoodies.com
MUSHROOM CURRY WITH SPINACH AND CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
VEGETABLE CURRY - CANADA'S FOOD GUIDE
From food-guide.canada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love