Guyanese Shrimp Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb shrimp1 tbsp ghee or oil1 onion 3 cloves garlic2 bay leaves2 tsp gheera (roasted ground cumin and coriander found in west indian stores)2 tsp turmeric1 T madras curry powder (lalas brand found in west indian stores in red tin box)Salt to tastePepper to taste2 T grated coconut1 can coconut milk1 tomato cut into 8ths1/2 cup cilantro
Optional: Marinate shrimp for 2 or more hours in fridge with lime juice and 1/2 T curry powder.
Chop the onions and garlic, heat the oil in a pot and fry lightly with bay leaves. Do not brown the onions and garlic.
Add the turmeric, curry powder and gheera and fry for a minute then add 1/2 cup of water to keep from burning.
Add the shrimp and grated coconut, salt and pepper. Fry for a few more minutes.
Add coconut milk, stir and cover the pot. Boil on medium heat until shrimp is cooked and liquid has boiled down into a creamy sauce, about 5 minutes.
Optional: Add ghee and or tomato before removing from the heat.
Serve hot with rice, sprinkled with grated coconut and cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH2119.
Chop the onions and garlic, heat the oil in a pot and fry lightly with bay leaves. Do not brown the onions and garlic.
Add the turmeric, curry powder and gheera and fry for a minute then add 1/2 cup of water to keep from burning.
Add the shrimp and grated coconut, salt and pepper. Fry for a few more minutes.
Add coconut milk, stir and cover the pot. Boil on medium heat until shrimp is cooked and liquid has boiled down into a creamy sauce, about 5 minutes.
Optional: Add ghee and or tomato before removing from the heat.
Serve hot with rice, sprinkled with grated coconut and cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH2119.
Nutritional Info Amount Per Serving
- Calories: 142.1
- Total Fat: 8.8 g
- Cholesterol: 110.5 mg
- Sodium: 133.5 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.6 g
- Protein: 12.9 g
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