Recipe by Nat Da Brat
This can be prepared a day ahead of time and reheated when ready to serve, or just make it the day you will eat it.
Top Review by mianbao
I was surprised how good this curry tastes. I chose to make it for one of the cooking tag games, mainly thinking of the shrimp I had in the freezer. I wondered how it would be when I went over the ingredients carefully. I was afraid it would taste too tomatoey. Actually, I think it's just right. I did scale the recipe for a smaller number of diners, and added small amounts of water when it seemed necessary. I tried, I really did, to follow the instructions carefully, even though they seemed very fiddly. However, when it came to "Add the shrimp, salt to taste, add the celery. Immediately remove from heat." I drew the line. I like celery in cooked dishes to be at least partly cooked, and I really like shrimp to be cooked - not overcooked - but at least cooked. Perhaps the poster intended to mention cooking? I didn't see anything like that, so I rebelled. That is the reason for 4 stars. But, as I say, this is good. I would like to work with the same ingredients to streamline the cooking process. Thank you very much for sharing this recipe with us. I'm glad I tried it.
- 2 lbs raw shrimp in shells (fresh or frozen, a bag of frozen, already peeled and deveined shrimp can make it easier!)
- 2 medium onions
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons curry powder
- 2 garlic cloves (crushed)
- 2 limes
- 1 teaspoon ground turmeric
- 1 tablespoon grated fresh gingerroot
- 1 (20 ounce) can tomatoes
- 1 tablespoon tomato paste
- 1⁄2-1 cup diced celery
Directions See How It's Made
- Peel the shrimp, or if frozen, soak in cold water for about 1 hour.
- Peel the onions and cut into wafer-thin slices.
- Melt the butter in a large saucepan.
- When golden brown, add the onion slices; they will brown quickly.
- Remove them with a slotted spoon to a plate.
- Add curry powder to the butter remaining in the pan and stir until well mixed.
- Place crushed garlic in a small bowl with 3 tablespoons water and the juice of the limes.
- Add turmeric and ginger; stir well.
- Return the browned onions to the curry and butter& heat.
- Pour in the water and lime juice mixture all at once; stir fast.
- Add tomatoes and tomato paste and stir while bringing to a boil, let simmer uncovered, for 30 to 40 minutes.
- At this point, add the shrimp and salt to taste and as much celery as you like.
- Remove immediately from the heat.
- Pour into a dish and serve, or cover and let cool to refrigerate.
- If you choose to make it ahead of time, when you reheat it, do not let it boil.