Thinairarts icon (fan-shaped) Go to Main Page
Thinairarts logo (like a Scheme program...)

Shrimp in curry sauce

Sat 30 Jul 2022 13:35:40 PDT
(Sat 25 Nov 2017 15:58:13 PST)
  • sans-soy sauce 2 tbsp
  • lemon zest 1 tsp
  • green onion, chopped, 1/8 in pieces 1 tbsp
  • ginger, peeled, chopped 1 tsp
  • salt 1/2 tsp
  • pepper 1/2 tsp
  1. Put shrimps in a bowl, add merinade, stir well to coat shrimps.
  2. Let stand at least 1/2 hour.
  • mustard seed, whole 1/4-1/2 tsp
  • garlic, chopped 2-3 cloves
  • turmeric, fresh, chopped 1-2 tsp
  • ginger, fresh, chopped 1/2 inch
  • cinammon, ground 1/4 tsp
  • nutmeg, ground 1/4 tsp
  • cumin, ground 1 tsp
  • coriander seed, ground 1 tsp
  • chipolte powder 1/2 tsp
  • salt 1/2 tsp
  • black pepper 1/4-1/2 tsp
  • green onion, chopped, 1/8in 2-3 onions
  • clam juice 2 tbsp
  • chickpea stock † 2-3 tbsp
  • clarified butter 2-4 tbsp
  • lemon juice 1/2-1 tsp
  1. In a cast-iron skillet over medium heat, saute mustard seeds in some of the butter. In a minute or two the seeds will "pop" a bit like popcorn.
  2. After mustard has popped, saute turmeric, ginger and garlic until starting to soften.
  3. Raise heat a little, add butter if necessary. Put shrimp in pan and saute quickly, stir and turn frequently to make sure that contents are evenly exposed to hot butter.
  4. When shrimp have begun to turn white/pink add remaining spices, mixing quickly with shrimp. Reduce heat to medium or medium low.
  5. Immediately add clam juice and some of the chickpea liquid. Add several tablespoons of water to keep the contents from drying out.
  6. Let simmer for a few minutes, adjusting sauce by adding water or chickpea stock to get a suitable volume and thickness. (Shouldn't be watery or gummy.)
  7. Adjust seasoning with additional salt and pepper as needed. Add lemon juice, stir well and serve.
† "Chickpea stock" is the liquid recovered after pressure cooking chickpeas or black-eyed peas. The stock is also known as "aquafaba". When draining the beans after cooking, the cooking liquid can be reserved. It's useful for extending and thickening sauces, and in the case of chickpea stock, can be used to make desserts as well.
Categories: seafood Indian

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)