Friday, January 15, 2010

Indo Thai Shrimp Curry

2 lb small size clean shrimp (shells removed)
12 oz frozen/fresh mix veg (carrot, green pean, corn, lima beans etc)
1 tbs garlic paste
1/2 tbs ginger paste
1/2 tbs turmeric powder
1/2 tbs corn starch powder
2 tbs hot garlic tomato sauce or
(1 tbs hot chilli sauce + 2 tbs tomato sauce1/2 tbs soy sauce)
1 tbs curry powder
1 tbs red chilli powder
2 tbs cooking oil
2-3 tbs chopped coriander leaves (optional)

1.Mix the corn starch powder in 2 tbs of water in a small bowl and keep it aside.
2.Take a frying pan with 1 tbs oil and when it's hot fry te shrimps for 1 or 2 minutes till the color changes (I used a flat frying pan to fry and it gets fryed quickly).
3.Take a wok or frying pan and 1 ts oil over medium heat. Stir-fry the cut vegs, garlic paste, ginger paste, turmeric and red chilli powder for 1-2 minutes.
4.Then add 1 glass of hot water to the pan and let it boil, when it start boiling add the curry powder, all sauce and salt and shrimp and let it boil for about 1-2 minutes.
5.Add the cornstarch and stir well, simmer for a minute and it's ready to serve with rice.
6.Optionally you can add chopped coriander leaves.

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