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Shrimp and Tomato Curry

Categories: Entertaining, Low-calorie, Quick to fix, Spicy
Type: Main Dishes

Exotic spices like cumin, coriander, and curry powder enliven shrimp in this healthy shrimp dish.

Serves: serves 4


  • 1 medium-sized onion, chopped
  • 14-oz (425-g) can diced tomatoes
  • 1 clove garlic, chopped
  • 2 tbsp chopped fresh cilantro
  • 3 tbsp frozen peas
  • 1/2 vegetable stock cube
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a good squeeze of tomato paste from a tube
  • salt
  • 1 tsp garam masala
  • 2 tbsp curry powder
  • 1 red chili pepper, deseeded and chopped
  • 12 oz (375 g) jumbo shrimp, shelled and cooked (if frozen, defrost in refrigerator)
  • 2/3 cup half-and-half
Shrimp and Tomato Curry photo

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  1. Put the onion, tomatoes with their juice, garlic, half of the fresh cilantro, frozen peas, and crumbled stock cube in a pan.
  2. Bring to a simmer over medium heat and cook for about 5 minutes.
  3. Make a paste with the cumin, ground coriander, tomato paste, salt, and a little water. Add the garam masala, curry powder, and chili pepper.
  4. Add this spice mixture to the tomato sauce, and simmer for about 5 minutes.
  5. Add the shrimp, and let them simmer in the sauce for a further 3 minutes-no longer or they will get leathery.
  6. Then turn off the heat, stir in the cream, sprinkle with the rest of the fresh cilantro, and serve at once with boiled rice.
  • To make this a more substantial dish, add a can of sweet corn in unsweetened water to the tomato sauce.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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