Loader

Recipe Search

Recipe Types: Chicken , Fish , Lamb , Shrimp

SHRIMP KORMA

2019-06-20
Shrimp in curry sauce in a pan close-up horizontal top view

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Post Views: 0

Related Recipes:
  • SHRIMP-SAAG

    SHRIMP SAAG

  • shrimp tikka masala

    SHRIMP MASALA

  • tandoorishrimp

    SHRIMP TANDOORI

  • Prawn vindaloo

    SHRIMP VINDALOO

  • tandoori-mixed-grill

    TANDOORI MIXED GRILL

Ingredients

  • 2 teaspoons butter
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1-1/2 tablespoons all-purpose flour
  • 1 teaspoon grated peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 2 teaspoons Madras curry powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt, divided
  • 2 cups organic vegetable broth
  • 1/3 cup water
  • 1/3 cup coconut milk
  • 1/4 cup diced tomato
  • 1/4 cup frozen green peas
  • 1 pound peeled and deveined large shrimp
  • 4 cups hot cooked basmati rice
  • 1/4 cup plain fat-free yogurt

Method

Step 1

Melt butter in a Dutch oven over medium-high heat.

Step 2

Add bell pepper and onion to pan; sauté 2 minutes.

Step 3

Add flour, ginger, and garlic, cook 1 minute, stirring constantly.

Step 4

Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes.

Step 5

Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.

Recipe Type:

Leave a Reply