Shrimp Curry with Udon Noodles
Curries are a funny thing. Each region has a totally different flavor and preparation. First I tried making a curry from the Goan region of India. I tossed the entire thing out. It did not sit well with what I thought of when I think of curry. Then I tried something else. This totally worked. Also, beyond simple. Next time I am going to try another curry with a red curry paste.
1 medium yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 red pepper thinly sliced
1 tablespoon kosher salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
In a medium sauce pan cover the bottom with canola oil. Let it get really hot and add in the onions. Turn down to medium and saute for about 2/3 minutes.
Add in the ginger, red pepper, salt, coriander, tumeric and curry powder. Mix well. This should saute for about 5-7 minutes when the onions are really starting to be coated with the mixture.
Add in the tomatoes (I used a 14 ounce can of cherry tomatoes in their juice) and a can of coconut milk. Bring to a boil and then down to simmer.
Add your shrimp and cook until cooked (turned pink). I boiled the noodles on the side and then mixed it all together. Right before serving I added the chopped cilantro – which is optional.
Hi, any recommendation for where to get a great curry powder in manhattan? Im buying the one from zabars but i believe it is not the best. Please advise.
i buy all my spices from penzeys.
You could also try Kalustyans (123 Lex) or if Brooklyn is an option, Sahadi’s (Atlantic Ave).
Both great choices
Hithere. This week’s Food on Friday is allabout curry! So it would be great if youlinked this in. This is the link . Have a good week.
This looks amazing and doable!