Shrimp Curry recipe

Don’t be fooled into believing that curry is a difficult dish to master; while it has many dried spices in the mix, it’s little more than a simple sauté. Try it once, and you’ll see how easy the delicious dish is to perfect. Makes 4 servings.

Ingredients:

3 tablespoons olive oil
1 large onion, chopped
1 one-inch cinnamon stick
6 green cardamom pods
6 cloves
1 bay leaf
2 green chilies, chopped
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
1 green pepper, chopped into ½-inch pieces
1 ½ cups canned tomatoes, crushed
1 pound large shrimp, peeled and deveined
2 sprigs fresh cilantro, chopped

Directions:

Heat oil over medium in a large skillet. Add onion and cook until tender, 4 to 5 minutes. Add cinnamon, cardamom, cloves, and bay leaf; cook an additional minute. Add chilies, ginger, garlic, cumin, coriander, and salt; cook additional 30 seconds.
Add green pepper and tomatoes, then bring to a boil over high heat. Add shrimp, lower to a simmer, and cook 15 minutes, covered.
Sprinkle with cilantro and serve.

Curry, like most other stir-fried dishes, is best over plain warm rice. Serve it alongside other sautéed, fried, or grilled vegetables for a heartier entrée. Both red and white wines can hold up to a curry, depending on how spicy you’ve made it. Choose a dry white for a milder curry, or a richer red for a spicier version.

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