Shrimp curry Korma is a delicious, Indian spiced seafood dinner. Rich and flavorful, this meal comes together in 45 minutes.
We arrived in Bombay, (now known as Mumbai) as part of our honeymoon trip, in the middle of January, it was crisp and cool and reminded me a lot of San Francisco, with it’s big sweeping bay and bustling city.
Then we traveled north via train to New Delhi just in time for Republic Day, on January 26th. Republic Day in the capital is a really big holiday with a huge military parade and high security.
After making our way from our hostel to the parade grounds, we were told we would not be able to bring our 35 mm camera to the parade, for fear that we might take pictures of the military equipment. They told us leave we could leave it on the ground in front of the gates and promised it would be “safe”, but Spencer opted to walk the 2 miles back to the hostel to leave the camera. The only thing is, I had a little point and shoot stashed in my purse that I “forgot” to remove.
I have very happy memories of India and would love to go back again sometime and explore other regions and travel even farther north to Nepal and Tibet. It is an exotic and magical place, full of both beauty and sorrow, hope and despair.
This is my second recipe from Rinku Bhattacharya’s The Bengali Five Spice Chronicles. This time I purposely chose a recipe that was fast and easy, no spices to grind or mix.
The Creamy Shrimp Curry caught my eye.
I’ve made and eaten a lot of curries, but I’ve never made one with sour cream. This is one of those dishes that you can have ready in under 45 minutes. Start the basmati rice while the onions are sautéing and everything will be done at the same time. This shrimp curry didn’t actually make it to the dinner table. By the time I finished shooting a plate of it, the family was standing at the counter with forks. This dish was delicious and everyone loved it! I purposely put only one chili in it, for the girls. This is definitely a rich dish! A small portion with rice and a little dal is a filling meal!
Enjoy this creamy shrimp curry recipe!
- 2 tablespoons oil
- 2 medium onions finely chopped
- 1 tablespoon fresh ginger paste I used jarred
- 1 teaspoon garlic paste ditto
- 2 green chilies I used one small serrano...it wasn't too hot at all.
- 1 or 2 green cardamom pods I used 2
- 1/2 cup sour cream
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon chopped cilantro
Heat the oil in a wok or skillet, add the onions and cook on medium-low heat for at least 6 to 7 minutes, stirring occasionally. (The objective is to let these sweat and turn into a pale golden saucy state.) Add the ginger paste, garlic paste, and chilies and cook for 2 to 3 minutes, until the mixture is cooked and aromatic.
Increase the heat to medium and add the cardamom pods, sour cream, shrimp, turmeric, and salt and cook for 2 to 3 minutes, until the mixture begins to bubble. Add 1/2 cup water and cook for 6 minutes until the mixture is nice and thick and the shrimp are cooked through, Stir in the cilantro. Serve with white rice.
Disclaimer: Although I received a free copy of this book, I received no compensation for this article. The opinions expressed are my own.