{"id":9572,"date":"2011-10-28T21:55:25","date_gmt":"2011-10-29T01:55:25","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9572"},"modified":"2015-02-15T12:21:16","modified_gmt":"2015-02-15T17:21:16","slug":"red-curry-shrimp-my-style","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/red-curry-shrimp-my-style\/","title":{"rendered":"Red Curry Shrimp &#8211; My style"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9573\" title=\"shrimp red curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-red-curry.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-red-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-red-curry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>This is totally my way of making shrimp curry&#8230;<\/p>\n<p>I know a few ways of making shrimp curry which I learned from my mom and I blindly follow them most of the time. Last time when I wanted to make shrimp curry, I felt it&#8217;s big time I cross the comfort zone. I decided to do a little experimentation in my kitchen with shrimp, however I didn&#8217;t go too wild. Using the ingredients I am familiar and comfortable with, I created a curry which tasted different and tasty. My hubby loved this curry a lot and suggested that this recipe is a must blog one. For making this curry, I used kashmiri red chili powder which imparted the intense red color to this curry. Don&#8217;t be scared of the red spicy color, it&#8217;s not too spicy.<\/p>\n<p><strong>Red Curry\u00a0<strong>Shrimp\u00a0<\/strong><\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9574\" title=\"Shrimp red curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-red-curry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-red-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-red-curry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-red-curry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Oil- 2 tbsp<\/li>\n<li>Onions, chopped- 2<\/li>\n<li>Tomatoes, chopped- 2<\/li>\n<li>Water- 1\/4 cup<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>For cooking shrimp:<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Shrimp,\u00a0de shelled\u00a0and deveined large- 15 \u00a0( I kept the tails on the shrimp)<\/li>\n<li>Cardamom, whole- 2<\/li>\n<li>Cloves, whole- 2<\/li>\n<li>Cinnamon, whole- 2 inch piece<\/li>\n<li>Cumin seeds- 1 tsp<\/li>\n<li>Coconut, grated- 1\/2 cup<\/li>\n<li>Kashmiri red chili powder- 2 tsp<\/li>\n<li>Coriander powder- 1 tsp<\/li>\n<li>Garam masala- 1\/2 tsp<\/li>\n<li>Curry leaves- 1 sprig<\/li>\n<li>Water- 1\/2 cup<\/li>\n<li>Tamarind, fresh- 3 inch slice soaked in 4 tbsp warm water<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>Place a large pan over medium heat, add oil and add onions, little salt to it.<\/li>\n<li>Saute till onions turn translucent.<\/li>\n<li>Add tomatoes, cook till it turns mashed up.<\/li>\n<li>Remove the pan from the heat, let cool down a bit.<\/li>\n<li>Transfer the onion-tomato mixture to a blender along with 1\/4 cup water and puree to a thick smooth paste.<\/li>\n<li>Place another pan over medium heat, add oil.<\/li>\n<li>Add cardamom, cloves, cinnamon and cumin seeds to the oil, saute for a couple of seconds.<\/li>\n<li>Add grated coconut to it and saute till it turns golden in color.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9575\" title=\"making-shrimp-red-curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Pour the onion-tomato puree to the pan and add 1\/2 cup water to thin it down.<\/li>\n<li>Cook for a couple of minutes.<\/li>\n<li>Add red kashmiri chili powder, coriander powder, garam masala and salt to the mixture, combine well.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9576\" title=\"making-shrimp-red curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Now, add the shrimp and curry leaves to the pan.<\/li>\n<li>Cover the pan and cook till shrimp has cooked well, about 5-7 minutes.<\/li>\n<li>If using fresh tamarind, soak 3 inch slice in 4 tbsp warm water, squeeze it in water and strain the juice.<\/li>\n<li>If using tamarind paste, use may be 1\/4 to 1\/2 tsp, taste it and increase the amount accordingly.<\/li>\n<li>Add the tamarind juice to the curry, combine well.<\/li>\n<li>Have a taste and adjust the level of salt, spice and tamarind.<\/li>\n<li>Let the curry come to a boil and simmer for a few minutes so that the curry is not too watery, it should have a slightly thick constituency.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9579\" title=\"making shrimp red curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry4.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry4.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry4-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-red-curry4-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Transfer to a bowl and serve with plain rice or rotis.<\/li>\n<\/ul>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>Kashmiri red chili powder is not too spicy and it gives a vibrant red color to the curry.<\/li>\n<li>If you don&#8217;t have kashmiri red chili powder, use regular chili powder may be 1 1\/2 tsp or according to your spice level.<\/li>\n<li>Adjust the salt, spice and sour level according to your needs.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-red-curry.jpg\" \/>\n<div class=\"item ERName\">Red Curry Shrimp &#8211; My style<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Onions, chopped- 2<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ERSeparator\">[b]For cooking shrimp[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Shrimp, de shelled and deveined large- 15 ( I kept the tails on the shrimp)<\/li>\n<li class=\"ingredient\">Cardamom, whole- 2<\/li>\n<li class=\"ingredient\">Cloves, whole- 2<\/li>\n<li class=\"ingredient\">Cinnamon, whole- 2 inch piece<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Coconut, grated- 1\/2 cup<\/li>\n<li class=\"ingredient\">Kashmiri red chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Tamarind, fresh- 3 inch slice soaked in 4 tbsp warm water<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place a large pan over medium heat, add oil and add onions, little salt to it.<\/li>\n<li class=\"instruction\">Saute till onions turn translucent.<\/li>\n<li class=\"instruction\">Add tomatoes, cook till it turns mashed up.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, let cool down a bit.<\/li>\n<li class=\"instruction\">Transfer the onion-tomato mixture to a blender along with 1\/4 cup water and puree to a thick smooth paste.<\/li>\n<li class=\"instruction\">Place another pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add cardamom, cloves, cinnamon and cumin seeds to the oil, saute for a couple of seconds.<\/li>\n<li class=\"instruction\">Add grated coconut to it and saute till it turns golden in color.<\/li>\n<li class=\"instruction\">Pour the onion-tomato puree to the pan and add 1\/2 cup water to thin it down.<\/li>\n<li class=\"instruction\">Cook for a couple of minutes.<\/li>\n<li class=\"instruction\">Add red kashmiri chili powder, coriander powder, garam masala and salt to the mixture, combine well.<\/li>\n<li class=\"instruction\">Now, add the shrimp and curry leaves to the pan.<\/li>\n<li class=\"instruction\">Cover the pan and cook till shrimp has cooked well, about 5-7 minutes.<\/li>\n<li class=\"instruction\">If using fresh tamarind, soak 3 inch slice in 4 tbsp warm water, squeeze it in water and strain the juice.<\/li>\n<li class=\"instruction\">If using tamarind paste, use may be 1\/4 to 1\/2 tsp, taste it and increase the amount accordingly.<\/li>\n<li class=\"instruction\">Add the tamarind juice to the curry, combine well.<\/li>\n<li class=\"instruction\">Have a taste and adjust the level of salt, spice and tamarind.<\/li>\n<li class=\"instruction\">Let the curry come to a boil and simmer for a few minutes so that the curry is not too watery, it should have a slightly thick constituency.<\/li>\n<li class=\"instruction\">Transfer to a bowl and serve with plain rice or rotis.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Kashmiri red chili powder is not too spicy and it gives a vibrant red color to the curry.[br] If you don&#8217;t have kashmiri red chili powder, use regular chili powder may be 1 1\/2 tsp or according to your spice level.[br] Adjust the salt, spice and sour level according to your needs.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is totally my way of making shrimp curry&#8230; I know a few ways of making shrimp curry which I learned from my mom and I blindly follow them most of the time. Last time when I wanted to make shrimp curry, I felt it&#8217;s big time I cross the comfort zone. I decided to &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9573,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,302,27,21,364,143],"tags":[1022,145],"class_list":["post-9572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-curry","category-indian-cuisine","category-fish","category-shrimp-by-ingredient","category-thasfaves","tag-curry","tag-shrimp"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9572"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9572\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9573"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}