|
CarbsPerServing:
55 total recipe Effort:
Easy
Ingredients:
2 large onions -- sliced 1 1/2
pounds shrimp
2 tablespoons olive oil salt and pepper -- to taste
2 tomatoes -- ripe, peeled, seeded and chopped
1 red bell pepper -- or yellow, chopped 1 tablespoon minced
garlic
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice1 tablespoon ground cumin
1 teaspoon ground coriander 1 teaspoon black pepper
1 teaspoon ground turmeric 1/2 teaspoon fenugreek seed --
ground
ground red pepper -- to taste
Direction:
This is very spicy, like curry
you would get in London. You can eat it like a "stew" and
serve it to your spouse over rice if he/she is not also on the
diet. BTW, I got this out of Joy of Cooking, pg 515.
Slow-cooked onions and shrimp stock make this curry rich and
flavorful. Place onions in a large, heavy saucepan or large,
deep skillet: Cover and cook over med-low heat, stirring every
10 minutes, until the onions begin to brown and almost stick
to the pan, about 30 min. Meanwhile, peel shrimp Simmer the
shells in just enough water to cover for 10 min. Strain and
measure 1 c. stock (save rest for thinning it out later) To
the onions add olive oil salt and pepper Increase heat to med
and cook, stirring occasionally, until the onions are deep
brown and very tender, almost falling apart. Add the shrimp
stock along with all other ingredients except shrimp. Bring to
a boil over mid-high heat. Reduce the heat to med-low and
cook, stirring occasionally, until the tomatoes break up and
the mixutre is very saucelike. Taste-adjust seasonings. Stir
in the shrimp and cook until pink and firm, 3-4 minutes.
Garnish with cilantro
***
For
Details about Ingredients , check your nearest American Store
|