Low and slow, is the mantra for a good Curry.
Curry comes in a variety of colors. Cooking is an art, curries are the colors.
Indian Curries are pretty time consuming, especially with the ones that involve meat. The pan or pot that a curry is made in also adds to its complexity. Everything must be slow cooked and sauteed without burning, and the meat almost always is cooked for long periods of time left unattended. For example, a good fish curry would always take a while to make. If it sat overnight before serving, the dish became exquisite the next day. A lamb/goat meat dish prep would start a few hours before lunch time and it was almost on Sundays. Cookers or slow cookers were never used. It cooked long hours leading to a ‘fall of the bone’ tender, flavorful and juicy meat. All these different curries really required a lot of time and love, but were so worth the wait.
The spices found in each curry vary very little, but the effect these minute changes have on a dish is monumental. The slight hint of yogurt in some of dishes ofsets the heat and spice a tiny bit. The coconut, freshly grated, ground up, and added to a steaming and simmering curry is pure heaven.
There is no need to fear a curry.
Now of course, we like instant gratification some days. A curry to me is comfort food. A bowlful of curry with some rice comes to the rescue on a cold day.
Shrimp curry is something I make a lot of, and it is easy and comes together quite fast. With a few ingredients, I in fact love using the some smashed all-star organic canned tomatoes from my pals over at Muir Glen Organic. Their ground peeled whole tomatoes are a game changer. This is definitely one canned tomato I would use again and again. The coconut milk adds a subtle sweetness and it’s a curry you will be proud of 30 minutes later.
This unpretentious, no less addictive, gingery, garlic-flecked tomato base sauce curry is definitely something which has been promoted by family and friends as a must make. Hope you get to try it out.
Have a great week my friends!
Luv
Asha.
***This post is sponsored by Muir Glen. As always all opinions expressed are 100% my own!***
- Shrimp large - 1 pound or 20-30 large shrimp deviened and shelled
- 3 tbsp flavorless oil - vegetable oil or grapeseed oil
- Onion - 2 finely chopped
- 3 inch ginger(skinned, chopped and made to paste)
- 6-8 garlic cloves(peeled,chopped and made to paste)
- Tomatoes crushed- 1 cup (Muir Glen Organic tomatoes) or 3 tomatoes chopped
- ½ tsp good quality garam masala(find it in the asian isle or the spice isle)
- 1-2 tsp red chili powder (preferably the spicy kind) or as needed
- ⅓ tsp turmeric
- 2 potatoes diced to 1 inch pieces
- ½ cup sweet peas(if fresh add in the beginning, if frozen add it last)
- 1 cup light coconut milk ( you can use canned or fresh)
- ½ cup chopped cilantro/coriander chopped for garnish
- Keep a pan on medium heat. A good cast iron would work very well for this curry.
- Add the oil and let it get hot. Then add the finely chopped onion and saute it quite well till you see it browned a bit.
- Add the ginger-garlic paste and keep sauteeing it and make sure not to burn this. Lower the heat for a bit and add the chili powder, turmeric and garam masala and saute for 20 seconds.
- Then add the tomatoes and increase the temperature of the stove and let it all come to a boil. Add some salt. Then add the potatoes and peas(if fresh) at this point. Cover and let it simmer for 10 minutes.
- Rinse shrimp and pat dry while the curry is simmering. Add shrimp into Curry mixture. Cover again and let them cook. (They will curl up and turn pink-ish).
- Lower the temperature and add the coconut milk and the Peas at this point if they were frozen ones. Bring it to a simmer for a minute and turn off the heat and SERVE with RICE.
This curry is a quick one and tastes absolutely delicious when it sits for an hour or two before serving.
You can use white wine to get the browned bits of onions. It imparts a different level of flavor. Although wine is never used in Indian cooking.
Add as much or little chili powder as needed
Another Killer recipe of yours girlfriends!! I am just loving everything about this recipe! It will be so good for comforting dinner!! Pinned!
I am always ready for curry! This looks scrumptious, Asha.
Oh yum! Asha – while my mom takes her time over curries – I’m all for quicker ones – and this is a winner for me! So much flavor and color – ooh I bet there never are leftovers in your house! And – I adore that background you are using – did you make it? It’s GORGEOUS!
This meal would make me VERY happy, Ash. It would make the whole house smell so warm and comforting, and make me feel the same way eating it. I love Muir Glen tomatoes, too!
This curry looks so good Ash! I am for slow cooking too especially meat curries.
“cooking is an art, curries are the colors” – oh Asha, these words are for me. i love the slowness and richness of developing a curry day long. to create a deep hue with a dimensional taste. this is the heart of cooking for me – the patience and respect. beautiful dish and words. xo
Absolutely love curry — looks luscious Asha!! xo
I love curries always. I think I have eaten curry every other day this week. Believe or not I have never made it with shrimp but I shall soon. Love the pictures and the recipe. Looks mighty tasty 🙂
Nothing quite like the curries from back home! I remember my holidays in India and my grandparents cook working hard each day to make luscious curries and hand rolled rotis. AAAH….to be young again.
In our day and age, fast is everything. This looks fabulous.
Nazneen
I’m so doing this Asha! Love the potatoes in this recipe and all the warming spices. I would cook this for hours to have it… I’m okay with slow food. But since this is quick.. I’ll take advantage of it! Muir Glen is a pantry staple! Absolutely divine. Thank you my dear!
Love this Asha and loved reading about the love that goes into curry making. You are absolutely right low and slow is the way to go.
Oh my, this dish is going on my “to-make” list, Asha! I love all of the comforting dishes you make. My family loves curries, but they can often be intimidating to make, but you make this curry much more quick and simple, which I LOVE! Can’t wait to try it…will let you know how it goes!
I can never resist the combo of ginger and garlic. Which means I can’t resist curry! Because so many (although not all, of course) seem to start with that pair. This looks good — pretty fast to put together, too, which is always a plus. My kind of food — thanks.
Asha I so appreciate an easier curry. Definitely going to try this version. Curry = comfort. Shrimp is a great “go to” and Muir Glen happens to be one of my tomato favs! Love that they’re organic.
Love the addition of shrimp to this dish. who would have thought. I always make aloo matar ki subzi, i love this!!!
Yum, this curry looks awesome!
You have become my go-to-girl for curry inspiration (not to mention photographic inspiration). GREG
This curry is GORGEOUS, Asha! Then again, EVERYTHING you make is beautiful! This shrimp curry looks and sounds beyond amazing – comforting and full of flavor! Love that this can be make in 3o minutes… talk about winning! Pinned! Cheers, dear and warm wishes for a weekend as fabulous as YOU! <3 xo
This looks fantastic, especially with a side of basmati rice! Our version for shrimp curry is an express one, since shrimp needs just a few minutes to cook:) But you’re right (of course) most curry takes some time to cook properly. This recipe is very interesting, full of flavors and it’s also filling. Excellent work Ash!
The way you described the making of curry reminded us how we used to cook (traditionally) beans, chickpeas or lamb in Greece back in the old days, where they cooked for hours and hours and the result was tender and delicious!
Thank you for another amazing recipe dear! Sending you lots of hugs,
Panos and Mirella
xoxoxo
quick and easy, I love recipes like this!!
I have never made a shrimp curry before. It looks so simple and quick. I love those Malaysian curry which added coconut milk so creamy and tasty!!
Its been a long long time since I last dropped by, life just got so busy past couple years! I am glad I didn’t miss this gorgeous shrimp curry. I am a seafood lover and shrimps are my favourite 🙂
What a beautiful dish Asha. I recently discovered my love for curries and I agree with you 100 percent that curry with coconut is pure heaven. Then again. . .isn’t anything coconut-y pure heaven?
The Mr. will be getting back from Shanghai in 3 weeks and given he loves Indian food (he still talks about all the lovely Indian food he used to eat while in Kenya). . .I will be going through your site looking for something tasty to make (any recess on your favorite?). I think it will be a welcome relief to all the Chinese food he has been eating. 😉
I love curries and I just love the process. The slower the better. Because just as love is never instant, nor are curries! Anything that delicious always takes time and I love how you point that out. I do like instant gratification but I don’t like it when it is only instant! I’m so old school. 🙂 I don’t eat shrimp but I would just delete that as an ingredient and still have an awesome dish, don’t you think?
Recently, ever since I got back from the UK I’ve been craving curry. I don’t know why. Perhaps it was the visit to the Curry Mile that did it or maybe I just plain adore it 😀
Pure heaven, indeed! Ash, you never cease to inspire and I agree that Muir Glen Organic products ROCK. Your Shrimp Curry has me wanting to swan dive right into the dish! Your photography is incredibly inviting. Just lovely, girl. Thanks for sharing and have a great rest of the week! xo
I love that you shared a quick recipe because even though I love making a more serious meal sometimes on the weekends, I usually rely on 30-minute types on weekdays. Everything seems to happen in the late afternoon/dinner time so it’s great to have easy yet delicious recipes to fall back on. I love shrimp curry and this one looks amazing!
This looks so delicious!
Made this tonight, Ash and vegetarianized it, amping up the spicy just a bit. We loved how hearty it is and the warming spices! Rob is excited about his leftovers for lunch tomorrow! It was quick and easy and just perfect! Thank you for helping me learn more about Indian cooking. xo