Shrimp Curry

Shrimp Curry

2 small potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 - 2 tablespoons oil
2 tablespoons curry powder, hot or mild
15 ounces canned tomatoes
1 tablespoon tomato paste
1/4 cup fish stock or water
2 cups small mushrooms, chopped
1 bay leaf
Bouquet garni (* see below)
1/4 to 1/2 a cauliflower, washed and broken into flowerets
3/4 pound shrimp, cooked and shelled
1 tablespoon lemon juice
black pepper to taste
1 cup long grain rice, cooked

Parboil potatoes for 3 minutes. Drain and set aside.

Sauté the onion and garlic in the oil for several minutes until the onion is transparent, then add the curry powder and fry, mixing with the onions for a few minutes. Add the tomato paste, fish stock or water, and chopped mushroom stalks. Add the herbs.

Bring to a boil, then lower the heat. Add the parboiled potatoes, the cauliflower and the mushrooms to the mixture and simmer for 25 minutes. Add the shrimp and lemon juice and simmer a further 10 minutes on a low heat. Season to taste.

Curry recipes are wonderful served on a bed of cooked rice. The traditional Indian rice is Basmati, but it will taste fine with white rice too. Great served with your favorite chutney.

Serves 4

Bouquet Garni

A bouquet garni is a French term for a mixture of herbs that is added to the cooking pot. It is called a "bouquet" because it is traditionally made with fresh herbs that are tied with a bit of string like a bouquet so it can be easily retrieved from the pot after use.

Bouquet garni can also be made out of dried herbs. I have included both recipes for you here.

Put the herbs in a piece of cheesecloth and tie with kitchen string. Add them to the pot and remove before serving.

Dried Bouquet Garni
1/4 cup dried parsley
2 tablespoons dried thyme
2 to 3 dried bay leaves
2 tablespoons dried rosemary

Fresh Bouquet Garni
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
4 inch piece of celery stalk with leaves
2 - 4 inch pieces leek (green part only)

Omit the bay leaves from this shrimp curry recipe, as it already calls for one in the pot. Or, mix the recipe in the traditional way it is stated here and leave out the bay leaf from the recipe above.