Delicious Shrimp Curry Recipe:
Shrimp curry with scallions and cilantro
Updated: 6:31 p.m. EDT, February 28th, 2008
This shrimp curry is luxurious to taste and simply melts in the mouth on every bite, however we must warn you that it does take some time to prepare but, all the time and effort is well worth it.
Ingredients:
- 1 pound fresh uncooked shrimp (preferably large)
- 4 fresh tomatoes on the vine
- 1 large sweet or white onion
- 2 large garlic pods
- 3 table spoons flax seed
- 1 bunch of fresh scallions
- 1 cup of fresh cilantro/coriander leaves
- 1 fresh jalapeño for mild or 2 fresh habaneros for extra spicy taste
- ½ cup extra virgin olive oil.
- 2 tablespoons of white vinegar
- Iodized sea salt
- 1 bag of pre prepared flour tortillas
- 3 tablespoons of pure ghee
Instructions:
Prepare the shrimp:
Remove the shell, clean and marinate the shrimp in 1 tablespoon of white vinegar and keep aside in the refrigerator. Do not freeze the shrimp.
Fry onions and garlic:
Cut the white onion vertically in the middle, skin it and wash it, and then cut it lengthwise with a small serrated knife
Heat a medium-sized steel thick bottom vessel for 1 minute on medium heat, a good steel vessel ensures that the heat is spread evenly and slowly and reduces
the chance of burning.
Skin and clean the two garlic pods and slice them in to thin slices sideways. Add the chopped onion and garlic
to the medium-heated steel vessel with olive oil.
Stir the onion and garlic until they are evenly covered with oil. Keep them on medium heat and occasionally turn them to avoid burning until they turn mild golden-brown.
Purée tomatoes, fried onion and garlic, 1 tablespoon flax seed and pepper:
Cut the four tomatoes vertically in to four equal parts and blend them in a mixer.
Then cut either 1 jalapeño or 2 habaneros and add them to the tomato purée and blend.
Then, add the flax seed, fried onion and garlic to the tomato purée and continue to blend until they are well blended.
Prepare the scallions:
Wash scallions and chop them in to small 1 centimeter rings then, steam or boil the chopped scallions in 1 teaspoon of salt until tender, and strain all water with a strainer and keep aside.
Prepare the curry/gravy:
Add the purée to a thick stainless steel vessel with 3 tablespoons of olive oil, add the boiled/steamed scallions and heat on medium heat stirring occasionally
for about 5 minutes until the gravy thickens.
Now add the marinated shrimp to the gravy and cook until the shrimp is well cooked but not too brittle.
Prepare the tortillas:
Apply a thin coat of ghee with a spoon on the tortillas and heat them on a hard anodized non-stick pan until they are cooked to a mild crisp texture.
Serve shrimp curry:
Wash and clean cilantro and finely chop it. Sprinkle the cilantro on the shrimp curry just before it's ready to be served. The cilantro will give the
curry a nice appetizing aroma.
Place 2 cooked tortillas along the side.
How to enjoy this dish:
This dish may be difficult to eat with a fork and a knife or even chop sticks. Tear a small piece of tortilla and make it in to a pocket and scoop out the shrimp curry in to it just before taking a bite.
Comments/Suggestions?
We hope you enjoyed this shrimp curry recipe, please leave your comments or suggestions for improvements. Thank you.