Time: 45 min.
Complexity: easily
Servings: 4

Shrimp in tomato curry sauce - detailed recipe.

Ingredients:

• 450 g peeled medium shrimp
• 1 cup washed basmati rice
• 2 tsp curry powder
• 3.5 tbsp. vegetable oil
• 1 medium onion, divided into 4 pieces
• 3 cloves of garlic
• 1 piece 5 cm peeled ginger
• 1 can (400 g) diced tomatoes
• 1 or 2 serrano chili peppers, halved
• 1/2 cup natural yogurt
• 1/3 cup chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, basmati rice, tomatoes, serrano pepper, curry, onions, garlic, ginger root, yogurt, cilantro

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Preparation:

Step 1
• Combine rice, 1.3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt, and 1/2 tablespoon oil in a saucepan. Cover and cook over medium heat for about 15 minutes; keep warm.
Step 2
• Meanwhile, puree the onion in a food processor, drain the excess liquid, and set aside. Puree the garlic and ginger in a food processor and set aside. Then, puree the tomatoes with 1 cup of water.
  
  Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium heat. Add the onion and cook until golden brown, about 12 minutes. Add the garlic-ginger mixture, chili powder, 1 teaspoon salt, and the remaining 1 teaspoon curry powder and cook, stirring constantly, until lightly browned, about 3 minutes.
Step 3
• Add the tomato puree and cook until thickened, about 8 minutes. Add the shrimp, cover, and cook over medium heat until the shrimp are firm, about 3-4 minutes. Remove from heat and stir in the yogurt and half the cilantro.
  
  Serve with curried rice, garnished with the remaining cilantro.

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