Shrimp Korma and Basmati Rice

  • Jenniley Posted: 05/14/11
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    Delicious recipe, cooking is minimal just lots of chopping. Have everything ready to go before you start the cooking process. I used couscous since that's what I had but rice would definitely be better. Next time I will also add more peas and tomatoes. Definitely a winner as written.

  • Irishcookie Posted: 06/15/11
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    Some prep involved but well worth it. I used the stock from cooking the whole shrimp.I did not have enough veggie stock so combined stocks.I used a little tomatoe paste in the stock.You can dress this up or down. Very tastey.

  • vallike Posted: 05/18/11
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    This recipe is delicious! It was very quick and easy to prepare, which is perfect for a weeknight meal. I followed the recipe exactly, except for adding a bit more diced tomatoes and peas. I will definitely be making this again.

  • aayansmommy Posted: 06/04/11
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    This was a fabulous recipe! I added 2 tbs of oil with the butter, extra garlic, and used diced tomatoes with chilies instead of fresh chopped tomatoes. I also changed the time that the tomatoes were added to the recipe, adding them with the garlic and the ginger so the entire dish would have a much deeper tomato flavor. Additionally, I added the yogurt to the entire dish rather than adding it to each individual serving. My husband is from India so we are used to a much spicier dish, so once I made this according to the recipe I had to add a lot more spices. I ended up doubling the garam masala and adding 2 tbs of a spice blend for fish curry. However, my 1 year old loved it just the way it was and ate two bowls! I will definitely be making this dish regularly!

  • aparker851 Posted: 05/16/11
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    Yum! I made this as written (except I didn't have any peas) and served it with baked squash as the magazine suggested. I'd definitely make this again and wouldn't hesitate to serve it to guests.

  • One2cook Posted: 05/21/11
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    This is a wonderful summer dish! I do not like spicy dishes, so I substituted mild curry powder for the Madras curry and cumin for the garam masala. It is absolutely delicious! It pairs well with the roasted summer squash suggested by Cooking Light. I would also serve with Naan bread.

  • aahayes Posted: 06/01/11
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    This was excellent and will be in our regular rotation. We're not big shrimp eaters, so I made it with some leftover grilled chicken (did everything the same, but added the chicken just long enough to warm it up). Served over brown rice with sauteed mushrooms, snow peas and snap peas on the side. I didn't think I'd like the yogurt with it, but since there was a little heat to the dish, the yogurt was a lovely, cool addition.

  • jroretired Posted: 06/21/11
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    Tried this tonight and I don't understand how it could be rated so high. It was missing something. Will not make this again as there are so many other recipes out there to try. I will keep looking.

  • saj723 Posted: 06/21/11
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    This dish was okay, but nothing I'd make again. I found it to be lacking in flavor and very thin, although I used greek yogurt as suggested in the magazine. The lack of flavor could be due the fact that I used regular curry powder instead of Madras and cumin in place of the garam masala as this is what I had on hand. Perhaps the dish has a deeper, richer flavor if using the exact ingredients.

  • Sally98 Posted: 07/05/11
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    Easy & quick -- and wonderfully adaptable. I followed the basic outline, but substituted thin-cut pork strips for the shrimp and chopped zucchini and cauliflower for the peas (I used more than the recipe calls for). It was a good way to stretch 2 boneless pork chops into a substantial meal. I served it with brown rice, a packaged dahl and chopped mango -- an Indian feast in less time than waiting for carry-out.

  • Katiewasnthere Posted: 07/10/11
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    This was excellent! Made it for my father on father's day and he loved it. Something magical about garam masala Read about my altercations at: http://nutritioninapeanutshell.blogspot.com/2011/07/dinner-tonight-cooking-lights-shrimp.html

  • mangoes2020 Posted: 07/07/11
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    In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website http://www.sonaimpex.net or send a mail at info@sonaimex.com

  • emmee915 Posted: 08/04/11
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    I loved this! I did not have the garam masala on hand so I just added nutmeg and cumin.

  • smd1212 Posted: 06/28/11
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    I overdid the red curry powder (4 tsps, doubled) and garam masala (3 tsps instead of 2), and it was SPICY! Normally we like that, but this was too hot even for us. Having said that I would definitely try again but exactly as written. I used boneless chicken thighs, sprinkled with a bit of sea salt, fresh ground pepper and curry powder, which I grilled then cut into bite-sized pieces and added at the end. I would do that again, it added great flavor and is a good sub for our family as my son doesn't like shrimp. Per other reviewers I added the chopped tomato with the pepper and onion, and put the plain Greek yogurt in before serving, then also had on the table for us to add more (helped cut the heat)! Good recipe, I look forward to having it again.

  • oduamy Posted: 07/13/11
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    We LOVED this. It came together really quickly once everything was prepped. I doubled the peas and tomatoes for a little extra veggies. Used chicken broth bc that's what I had on hand. I will certainly make this one again! Delicious!

  • tristan24 Posted: 07/25/11
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    simply delicious.

  • scottfree173 Posted: 06/30/11
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    We are big curry fans, this recipe was a real winner for us! Prep took close to an hour, with grating ginger, chopping pepper, onion & garlic and peeling/seeding/chopping part of a fresh tomato. Actual cooking time was . Splitting it 4 ways instead of 6 increased all the nutritional counts, but still within our diet limits. Although the sauce seemed thin, there was plenty of it and it was perfect in a bowl with basmati rice. Served with cool melon and fresh pineapple. Next time will try with lamb or leftover grilled chicken as another reviewer did.

  • citakiely Posted: 10/05/11
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    I have made this recipe twice. Once with shrimp, once with chicken. Both were great. I made some adjustments. I used 1 can of chicken broth instead of vegetable broth. Did not use water, but used the entire can of light coconut milk. Also used only 1 teaspoon each of the madras curry and the garam masala to tone down the spice for the kids, and added mushrooms to the onion and bell pepper. Served with jasmin rice. The greek yogurt makes it soooo good and creamy. The next day I had some left over, I mixed it up with a can of chickpeas for a tasty and comforting lunch.

  • linseym Posted: 05/20/13
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    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.

  • Jhogue Posted: 02/09/13
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    Based on the reviews I adjusted a bit. I used only one cup of broth, no water, and a little extra coconut milk. I also used 1.5 teaspoons each of the curry and masala. It turned out very well! Thick sauce and very flavorful.

  • ctyankee Posted: 08/03/12
    Worthy of a Special Occasion

    Not a big fan of Indian food but LOVED this dish. Our guests who like Indian food, loved the dish. Hubby, who has pretty eclectic tastes and enjoys the occasional mild curry, did not like it at all. I used a bit more than 1-lb of shrimp, used lite-coconut milk and jasmine rice. Even preceded by substantial hor d'oeuvres and a substantial salad, the 4 of us finished off the entire dish so 6 portions would have to be small (although, no one wanted dessert). It is a great dish for casual dinner parties as it takes just minutes to cook if you prep in advance. However (as a relative novice on curry dishes) I would say that it is a pretty strong curry and extremely spicy so take that into account when planning. LOVED IT!

  • Robin35051 Posted: 05/13/13
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    This was delicious. I used a "lite" coconut mile and cut more calories and it still tasted great. I will be making this again.

  • meighan71 Posted: 08/27/12
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    I made as written (except I subbed more coconut milk for the water, and added a bit more veggies) and it was very, very bland. The sauce was extremely thin and tasteless. Very disappointing, will not make again.

  • daneanp Posted: 09/08/13
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    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.

  • jaguar28 Posted: 09/29/13
    Worthy of a Special Occasion

    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.

  • niccc80 Posted: 06/04/14
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    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.

  • AllisonELeigh Posted: 12/01/13
    Worthy of a Special Occasion

    Easy and delicious meal! Followed the recipe except we swapped a couple of potatoes for the shrimp to make this a meatless dish. Will defiantly make again.

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