This simple shrimp curry takes its main influences from India, with a bit of Southeast Asia thrown in. Because it uses commercial curry powder, instead of spice fried and pounded the traditional ...

About Coconut Shrimp Curry Recipe: A delicious blend of shrimp with sambar powder, giving the sauce an amazing depth of flavour along with coconut milk adding a rich, velvety texture and creamy taste ...

In a non-stick saucepan melt the margarine Add and saute the onion green pepper garlic and spices over medium heat for 3-4 minutes Add yogurt and shrimp cover and cook over low heat until hot stirring ...

To make the herb paste: Combine the curry leaves, ginger ... Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through ...

Simmering the leftover sauce with sauteed shrimp and handfuls of spinach and serving it over rice made for such a quick, easy and ... The tomatoey, coconut-creamy curry sauce is simple to make ...

This iconic dish features the "Holy Trinity" of vegetables —onion, celery and green bell pepper — forming the aromatic base ...

Here, the ingredients are cooked with sakura ebi - tiny pink shrimp that can be eaten fresh, but which are more commonly available dried. Light and delicate, these dried shrimp are very different ...