Shrimp Korma and Basmati Rice

Shrimp Korma and Basmati Rice Recipe
John Autry
Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Spoon the shrimp mixture over hot basmati rice and top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat.

Yield:

6 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 295
Fat 5.9 g
Satfat 3.5 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 20.1 g
Carbohydrate 39.1 g
Fiber 2 g
Cholesterol 119 mg
Iron 4.3 mg
Sodium 524 mg
Calcium 71 mg

Ingredients

2 teaspoons butter
1 cup chopped red bell pepper
1/2 cup chopped onion
1 1/2 tablespoons all-purpose flour
1 teaspoon grated peeled fresh ginger
3 garlic cloves, finely chopped
2 teaspoons Madras curry powder
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 cups organic vegetable broth
1/3 cup water
1/3 cup coconut milk
1/4 cup diced tomato
1/4 cup frozen green peas
1 pound peeled and deveined large shrimp
4 cups hot cooked basmati rice
1/4 cup plain fat-free yogurt

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.

Note:

Adam Hickman,

June 2011
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