Creamy Shrimp Curry (korma)
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Creamy Shrimp Curry (korma)
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Shrimp Korma from The Bengali Five Spice Chronicals, by Rinku Bhattacharya.Try to get large shrimp, jumbo or colossal. As always, it is better to try to buy wild-caught varieties of fish and seafood.
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Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 onion finely chopped, medium
- 1 tablespoon ginger I used jarred, fresh paste
- 1 teaspoon garlic ditto, paste
- 2 green chilies I used one small serrano...it wasn't too hot at all.
- 1 green cardamom pod I used 2, or 2 pods
- 1/2 cup sour cream
- 1 pound Shrimp peeled and deveined, large
- 1/2 teaspoon Turmeric
- 1 teaspoon salt
- 1 tablespoon cilantro chopped
Instructions
- Heat the oil in a wok or skillet, add the onions and cook on medium-low heat for at least 6 to 7 minutes, stirring occasionally. (The objective is to let these sweat and turn into a pale golden saucy state.) Add the ginger paste, garlic paste, and chilies and cook for 2 to 3 minutes, until the mixture is cooked and aromatic.
- Increase the heat to medium and add the cardamom pods, sour cream, shrimp, turmeric, and salt and cook for 2 to 3 minutes, until the mixture begins to bubble. Add 1/2 cup water and cook for 6 minutes until the mixture is nice and thick and the shrimp are cooked through, Stir in the cilantro. Serve with white rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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