Non Vegeterian, Recipes

Spicy shrimp curry with flavored basmati rice

Hello all,

HAPPY MOTHERS DAY!! πŸ˜πŸ˜‡ I’m so proud to be a mother πŸ˜‡

On this special day I want to post very special and tasty shrimp curry with flavored basmati rice. It is a perfect lunch or dinner recipe! Treat your special one with this special food 😍😍

This shrimp curry has creamy texture. For the creamy texture I have used cashew and almond paste. Instead you can also use heavy cream or half and half or milk with cornflour.

Let’s move to the recipe..

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Ingredients:

Shrimp – Fresh or frozen 1/2 cup

Capsicum/bell peppers – half chopped

green peas – 1-2 tablespoon

corn – 1 -2 tablespoon

Cumin seeds – 1 teaspoon

Tomato paste – 3 tablespoon

Turmeric powder – 1/2 teaspoon

Red chilli powder/Paprika – 1-2 teaspoon as per taste

Garam masala – 1-2 teaspoon

Coriander leaves – to garnish

Salt – to taste

To make paste :

Onion – 1/4 cup chopped

Ginger – 1 inch

Garlic – 1 -2 cloves

Grind everything in a mixie/blender without adding any water and keep aside.

Cashew – 1 tablespoon

Almond – 4

Soak cashew and almond in water or milk for 15 – 20 minutes and grind it into smooth paste and keep aside.

To make basmati rice:

Basmati rice – 3/4 cup soaked for half an hour

Onion – chopped lengthwise

Mint and coriander leaves – 2 – 3 tablespoon finely chopped

Salt – to taste

Optional Ingredients:

Mushroom – 1/4 cup chopped

Cooked brown rice

Cooked Quinoa

Method:

Prepare all your ingredients and keep aside. Soak basmati rice for 30 minutes and clean the shrimp and keep aside.

Grind onion, ginger and garlic into smooth paste.

Heat oil/butter in a pan, add cumin seeds and let it crackle.

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Add the onion, ginger, garlic paste and mix well.

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Saute onion paste until it turns brown.

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Then add capsicum, corn and green peas. You can also add mushroom.

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Mix everything well and cook for 1-2 minutes. Then add tomato paste or finely chopped tomato.

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Time to add spice powder. Add chilli powder/paprika, garam masala powder and turmeric powder.

Along with spice powders add 1/2 0r 1/3 cup of water and mix everything well. Cook until raw smell of the spice powders goes.

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Add cleaned shrimp and mix well.

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Cook the shrimp for 2 minutes not more than that. Otherwise it will become rubbery.

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Meanwhile grind the soaked cashew and almond until smooth.

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Add the cashew almond paste into the gravy and mix well in the medium flame. Check for salt and spicy.

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Cook on medium flame for 1-2 minutes. Garnish with coriander leaves.

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Super tasty and creamy shrimp curry is ready to be served.

Let’s make Basmati rice to serve it with shrimp curry.

Heat oil/butter/clarified butter in a pan. Add cumin seeds and let it crackle.

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Add lengthwise chopped onion and saute well.

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Add finely chopped mint and coriander leaves. If you don’t have mint leaves you can also use mint paste. Saute for 1 minutes.

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Then add soaked,drained basmati rice along with salt.

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Mix for 1 minutes. Transfer it into rice cooker and add 2 or 1 1/2 cups of water and cook. Instead of water you can also use veg broth/stock.

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The perfect combo shrimp curry with basmati rice is ready to be served.

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Give a try and let me know πŸ™‚

Happy Cooking πŸ˜‰

 

 

 

 

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