Wednesday, February 20, 2013

Cooking Aboard: Shrimp Curry

Matt made me a delicious Indian Shrimp Curry the other day. He doesn't really ever measure spices but here is a basic guideline to making this delicious one pot meal aboard.

4 oz olive oil
6 garlic cloves, chopped 
1" ginger, peeled and chopped 
1 onions, peeled and chopped
4 large portabella mushrooms
1 package grape tomatoes
1 lime, zest and juice
2 pinches cumin 
1 tsp mustard seeds 
2 tbs ground coriander 
2 tsp turmeric
red chili peppers, we have some red chiles that are all crushed up and ready to use but crushed red pepper works too. We like it hot but use as much as you like.
1 can of coconut milk 3/4lb large raw shrimp
sea salt
Throw the olive oil and all the spices in a pan. Saute for a minute or so. Add the garlic, onions, and ginger. I really like ginger so use as much as you want. Once the onions are caramelized add the tomatoes. Cook until it thickens. Add coconut milk and bring to boil. Once it boils add the shrimp. You can eat this meal with rice but I like to add Quinoa right into the pot and let it cook in the curry. Mostly because I hate doing dishes more than anything in the world but also it makes the starch tastier. You can do that method with rice or lentils too. Enjoy.

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