Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, shrimp saute with curry leaves. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Shrimp with Curry Leaves - Curry leaf is one of the Indian influences that blends well into Malaysian cuisine, it is exotic & predominantly spicy. Mix in the shrimp with curry leaves. This shrimp curry is my husband Michael's favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and fresh herbs.
Shrimp saute with curry leaves is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Shrimp saute with curry leaves is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have shrimp saute with curry leaves using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp saute with curry leaves:
- Get 30-40 medium sized shrimp, deveined and peeeled
- Prepare 1 onion, chopped finely
- Get 25-30 fresh curry leaves
- Make ready 1 tsp turmeric powder
- Prepare 1 tbsp ginger garlic paste
- Make ready 1 tbsp coriander powder
- Make ready 2-3 Green chillies (optional)
- Take 1 tsp cayanne pepper
- Take 2 tbsp tomato paste
- Prepare 1/2 lemon
Get Honey for FREE and start saving money today ▸. Hello again everyone, it's Sabrina again from Cooking with Points - a recipe blog dedicated to Weight Watchers friendly recipes. I have made both chicken and fish curry in the past. I chose shrimp for this recipe because it's amazingly quick and doesn't require much prep work.
Instructions to make Shrimp saute with curry leaves:
- Marinate shrimp with ginger-garlic pasta, salt, cayanne pepper and set aside for 15-20 mins
- Heat 2 tbsp of oil in a saute pan
- Saute onion and green chillies in the oil for 4-5 minutes.
- Add turmeric, little salt, curry leaves and coriander powder
- Saute for 3-4 mins
- Add in the marinated shrimp and saute until the shrimp lose the pinkness
- Finally add in the tomato paste and lemon juice and mix it up all well.
- Cook for 3-4 mins
- Serve hot with steamed rice if just as a side
I have made both chicken and fish curry in the past. I chose shrimp for this recipe because it's amazingly quick and doesn't require much prep work. Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. I tried to make this dish as simple as. Spicy Malabar Shrimp Curry - succulent, crisp shrimp in a spicy sauce with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
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