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.
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
How to Make It
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.
This recipe is amazing. It's so simple, and easy to make even for a week night yet i would definitly make it again for company. Follow the recip exactly with the correct spices. Also, up the salt, and dont bother using 1/2 the can of diced tomatoes or hafl the bag of frozon peas. Just put it all in and while your at it double the recipe!! it feeds 4-6 depending on your appetite but i doubled it and we gladly had some left overs. I served it with couscous.
Instead of vegetable broth, I added 2 chicken bouillon cubes and about 1/3 c. boiling water - also used lite coconut milk. Very tasty sauce. I like it very spicy, so added 2 chopped jalapenos and a chili pepper and adjusted the curry to taste. Very delicious. Will never buy Indian frozen entrees or sauce packs pre-made again if I can learn to make it so deliciously good.
I don't know. I thought it was missing a bit of sweetness - probably not authentic that way, but still. It was very filling and pretty easy to assemble once the chopping was done. I don't see myself making this again - much better curry dishes out there IMO.
Surprisingly good given the simple spice list. Results probably depend a lot on the quality and intensity of the curry powder and garam masala that you use. The coconut milk adds a lovely consistency and depth.