Try this Curry in a Hurry recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 1/2 tb Vegetable oil
1/4 c Fresh chopped coriander
1 lb Shrimp or boneless, skinless
1 ts Crushed ginger (opt)
1 cn Crushed or whole skinless
1 tb Heavy cream (opt)
Salt to taste
1 ts Crushed garlic
1 1/2 ts Curry powder
1/4 ts Red chili powder or
1/2 ts Lemon juice

Servings

INSTRUCTIONS

If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil. Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken). Finally, do the "fimmering" process, simmering on high heat until the oil floats to the top for a minute or so. Remember that overcooking or overspicing can kill the curry. Use the optional cream to tame the curry or adjust the flavor. Garnish with freshly chopped coriander and a squeeze of lemon juice. Serves 2 as a main dish, 3-4 when served with other dishes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

Alert editor

Curry in a Hurry

2 1/2 tb Vegetable oil 
1/4 c Fresh chopped coriander 
1 lb Shrimp or boneless, skinless 
1 ts Crushed ginger (opt) 
1 cn Crushed or whole skinless 
1 tb Heavy cream (opt) 
  Salt to taste 
1 ts Crushed garlic 
1 1/2 ts Curry powder 
1/4 ts Red chili powder or 
1/2 ts Lemon juice

If using shrimp, clean and devein. Saute them lightly on both sides  until they become pinkish, then set aside. If using chicken, cut the  meat into 1" strips and set aside. In a saucepan or wok, heat the oil  and "splutter fry" the curry powder and red chili powder and then the  garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger,  if desired, and salt; mix well and bring to a boil. Add the chicken  or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10  minutes for the chicken). Finally, do the "fimmering" process,  simmering on high heat until the oil floats to the top for a minute  or so. Remember that overcooking or overspicing can kill the curry.  Use the optional cream to tame the curry or adjust the flavor.  Garnish with freshly chopped coriander and a squeeze of lemon juice.  Serves 2 as a main dish, 3-4 when served with other dishes.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (122g)
Recipe Makes: 4 Servings

Calories: 58
Calories from Fat: 58 (100%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 38.9mg		1 %
Potassium 5.9mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 58

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe