Curried Shrimp

Name: Curried Shrimp
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired); Coarse salt; 2 tablespoons tomato paste; 2 teaspoons curry powder, preferably Madras; 1/2 teaspoon ground ginger; 4 plum tomatoes, quartered lengthwise and cut into large chunks; 1 1/2 cups water; 1 pound fresh or frozen (thawed) shrimp (36 to 40 count), peeled and deveined (see page 361); 1/4 cup sour cream or plain yogurt; 1 tablespoon fresh lime juice, plus lime wedges, for serving (optional); Cooked rice, such as basmati or jasmine, for serving (optional)

December 22, 2011

This quick-cooking dish proves that you can make flavorful Indian curries entirely from scratch with just a handful of fresh (and easy to find) ingredients.

Recipe notes

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