Caribbean Curry (From FoodLoversFatLoss System)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.2
  • Total Fat: 2.2 g
  • Cholesterol: 172.3 mg
  • Sodium: 711.1 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 25.1 g

View full nutritional breakdown of Caribbean Curry (From FoodLoversFatLoss System) calories by ingredient
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Introduction

The spicy aroma of this Caribbean-style curry is sure to make your mouth water The spicy aroma of this Caribbean-style curry is sure to make your mouth water
Number of Servings: 6

Ingredients

    3 tsp finely chopped garlic
    1 1/8 tsp fresh grated ginger
    1 1/2 tsp coiander seeds
    1 1/2 tsp black peppercorn seeds
    1 1/8 tsp tumeric
    3/4 tsp mustard powder
    3/4 tsp fennel seeds
    3/4 tsp ground cumin
    3/8 tsp cinnamon
    pinch cloves
    3/8 cup minced onion
    water, as needed
    1 1/2 cans 14.5 oz low sodium tomatoes, be sure hard cores are removed
    3/8 cup red wine
    1 1/2 pounds uncooked shrimp, cleaned

Directions

Combine garlic and spices in a grinder and process until ground into a thickish paste.

Place onion in a large non-stick skillet and cook over low heat stirring occassionally until softened. If onion begins to stick add 1 or 2 TBSP of water. Add curry paste plus 1/2 cup ater, stir to mix and cook until water evaporates, 2-3 minutes. Add tomatoes to pan, squishing them into a pulp with a fork. Add the wine. raise heat to medium high and bring mixture to a boil. Reduce the heat again, cover and simmer for 20 minutes, stirring occassinally and adding water if the mixture begins to thicken appreciably.
Tansfer the mixture to a blender (be sure to cover w/a towel just in case) and puree it on high speed for 30 seconds. Return mixture to pand and warm overlow heat about 5 minutes longer. Add shrimp and cook until shrimp are opaque and pink, about 5 minutes. Serve with rice and vegetables

Number of Servings: 6

Recipe submitted by SparkPeople user MORETHANWEIGHT.

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