Recipe by OohLaLa
My best friend is Indian and I got this from her. It is simple, authentic, and very flavorful. The ingredients can be easily tweaked to please even the most finicky of cooks. Very versatile and tasty!
Top Review by Katalan Moon
This was absolutely amazing. I had 3 other people try it and they were impressed! I had to substitute a few things because I couldn't find coriander or turmeric. Also, I didn't have the ability to make garam masala. I used the following quantities and it was amazingly delicious (AND EASY!!!): 1/4 cup vegetable oil 1 large onion, chopped 1/2 TB to 1 TB curry powder 1/2 TB ginger powder 1 TB minced garlic 2/3 TS salt 1 tomato, finely chopped 1 TS chili powder 2 lbs medium shrimp, peeled and deveined 1/4 cup water 1 TS cumin
- 1⁄4 cup vegetable oil
- 1 large onion, chopped
- 10 fresh curry leaves (optional) or 10 curry powder
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon ground coriander
- 2⁄3 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1 tomatoes, finely chopped
- 1 teaspoon ground red chili pepper
- 2 lbs medium shrimp, peeled and deveined
- 1⁄4 cup water (or less if adding frozen cooked shrimp)
- 1 teaspoon garam masala
- chopped fresh cilantro
Directions See How It's Made
- Heat the oil in a wok or large saucepan over nearly high heat.
- Add the onions; cook and stir until browned.
- Mix in the curry leaves (or curry powder), then season with the ginger, garlic, coriander and salt.
- Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water.
- Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque.
- Taste and adjust salt and chile powder if necessary.
- Season with garam masala, stir and remove from the heat.
- Garnish with fresh cilantro and serve with flat bread or rice.