South Indian shrimp curry from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • aeader on April 25, 2020

    We liked this very much, especially DH. I used 1tsp of dried jalapeno instead of the chile, and just chopped up the onion and garlic to avoid dirtying the food processor, and that worked fine. Served with roti from another book ("Street Food") which were time-consuming, but went perfectly with this curry. For a weeknight meal, I'd serve this with basmati rice instead. Will definitely make again.

  • Laura on June 10, 2016

    Pg. 367. This made for a lovely and flavorful meal. I used shrimp that were a bit larger than the recipe called for, so I cooked them a tad longer than the recipe specified. The sauce was really delicious. Would certainly make this again.

  • Bloominanglophile on February 12, 2014

    This is a quick and delicious curry--perfect for a weeknight. I did add an extra step and brined my shrimp ala Alton Brown. Really made a difference to a frozen package of shrimp that I wasn't impressed with on a previous occasion. I served this over basmati rice, accompanied by Indian-Spiced Cauliflower and Potatoes (p. 588). Although this is a good side dish in itself, I think an Indian dish that highlighted a green vegetable would have been more to my liking.

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