We love shimp.
I thought Ina's Garlic Shrimp Scampi was my favourite way to eat it until I tried this.
This curry is so easy and, because shrimp cooks so quickly, it's ready in no time.
I know I've said it before, but in a recipe like this it will really pay to use a nice curry powder. I used Arvinda's here.
So to make this, you totally throw everything in a big frying pan, cook and finish with a huge squeeze of lime and a swirl of plain yogurt. Done.
Serve it over rice.
I threw some finely sliced green beans in at the end, but small green peas would be even better.
(adapted from Martha Stewart Everyday Food Cookbook)
Serves at least 4
1 Tbsp Olive oil
1 large onion finely chopped, or thinly sliced
2 Tbsp Tomato paste
1 28 oz can diced tomatoes, drained
2 tsp curry powder
1/2 tsp heaped, ground ginger
1 1/2 C fish or vegetable stock
1.5 lbs shrimp, peeled and deveined
1 C chopped green beans or frozen peas
1/4 C plain yogurt (or sour cream)
1 lime, juiced (plus extra wedges for the table)
Cooked basmati or jasmine rice
1. Heat oil in a large frying pan. Add onion 1/2 tsp salt and pinch of cayenne.
Cook 3-5 mins or until onion is soft. Add tomato paste, curry powder, ginger and a few times round with the pepper mill. Cook breaking up the tomato paste and stirring around the spices until fragrant, about 1 minute.
2. Add tomatoes and stock. Cook 5 minutes. Add shrimp, cook until pink and opaque. Remove from heat. Add peas.
3. Squeeze the lime over the top and add the yogurt. Stir again. Serve over rice with extra wedges of lime for the citrus fiends like me.