Mild Shrimp Curry

By Moira Hodgson

Updated October 10, 2023

Total Time
55 minutes
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4(9)
Comments
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Ingredients

Yield:4 servings

  • 2 pounds shrimp

  • 1 ancho chile

  • 1 large onion

  • 3 tablespoons vegetable oil

  • 1 clove garlic, minced (green part removed)

  • 1 stalk celery, chopped

  • 1 tablespoon chopped parsley

  • ½ teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon ground fennel seed

  • 1 teaspoon ground cumin seed

  • ½ cup yogurt

  • 2 tablespoons fresh coriander, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 369 milligrams cholesterol; 340 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 2 grams fiber; 298 milligrams sodium; 48 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.

  2. Step 2

    Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.

  3. Step 3

    Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.

  4. Step 4

    Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.

  5. Step 5

    Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.

Tip

  • for a spicier curry, add ½ teaspoon hot red pepper. Serve the shrimp with basmati rice, a green vegetable and chutney.

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Ratings

4 out of 5
9 user ratings
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Comments

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Paul

The sauce needs to be cooked down to less than half its volume before adding shrimp. If you don't, you'll wind up with a shrimp soup, not a curry.

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