Shrimp curry sounds exotic but it is really quite a simple recipe to make.
You can make this curried shrimp, like all other curry recipes, as hot or as mild as you like.
To kick up the heat a bit add as many drops of hot sauce as you can take.
If you prefer hot peppers, finely chop a bit of hot chili peppers and add them when you add the other vegetables. Dried and crumbled chili peppers will work just as well.
- 2 potatoes, small, 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 mushrooms, chopped
- 1 bay leaf
- Bouquet garni , *plus see note below
- 1/4 to 1/2 cauliflower, washed and broken into flowerets
- 3/4 pound shrimp, cooked and shelled
- 1 tablespoon lemon juice
- black pepper to taste
- 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.
The shrimp curry itself is a wonderful diabetic diet recipe, but watch the amount of rice you eat with it. The better way to serve this as part of a diabetes diet is to with vegetable side dishes.
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