Bombay Shrimp Curry
I prepare a lot of curry at my house because I love the spice and the ability to alter that spice to my own specific tastes. Also many curries cook fast and that gives me the ability to scale back the recipe and just make it for myself if my dahlink husband really insists on having something else, like just a salad. I also often cut the amount of protein in half and double any vegetables. This is more healthy…
Bombay Shrimp Curry with Coconut Rice
For the shrimp:
- 5 teaspoons vegetable oil, divided
- 1 pound large shrimp, peeled and deveined
- freshly ground black pepper
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper (cayenne)
- 1 1/3 cup hot water
- 1 cup frozen peas and carrots
For the coconut rice:
- 1 cup light coconut milk
- 1 cup instant rice (uncooked)
- 1 tablespoon chopped fresh cilantro, for garnish
Heat a Dutch oven over medium high heat and add about 2 teaspoons of the oil, swirling to coat the bottom. Season shrimp with a little salt and pepper, then add to Dutch oven and cook, turning once, until cooked through, about 2 minutes per side. Remove from pan.
Reduce heat to medium, swirl in remaining oil, add onion, and cook, while stirring, about 2 minutes. Add the cumin, coriander, turmeric, mustard seeds, cinnamon, and red pepper and cook a minute longer.
Stir in the hot water and add the peas and carrots. Bring mixture to a boil, cover, and reduce heat to medium low. Simmer about 4 minutes then return shrimp to heat through, about one minute.
Meanwhile, in a saucepan, bring the coconut milk to a boil, then stir in about 1/8 teaspoon salt and the instant rice. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes.
To serve: Plate about 1/3 cup rice onto a serving dish, top with about 1 cup of the shrimp curry, and garnish with cilantro.