Monday, December 20, 2010

Ahma's Shrimp Curry

After 4 months in Connecticut, my sister, her boyfriend and their dog are finally home! Since they had spent over 12 hours traveling and it was cold outside I decided to make my great-grandpa's shrimp curry.  This recipe has been with our family for 4 generations and whenever this recipe is made I eat so much that the button my jeans leaves an imprint on my tummy.
1/2 onion chopped
1 celery stalk chopped
2 potatoes peeled and diced
1 tbs garlic minced
1 tbs ginger minced
1 1/2 cup of chicken broth
1 cup or 1/2 lb of shrimp
3 tbs curry powder
2 tbs peanut oil
1/2 cup of evaporated milk

In a large pot, saute the onions and celery in a tablespoon of oil for about 5 minutes. Add potatoes and cook for another 5 minutes and then pour the chicken broth into the pot. Cook on medium heat for 20 minutes.

Add oil to a medium pan on medium heat. Once the oil swirls easily around the pan, add the garlic and the ginger. Cook for about a minute until the garlic and ginger are fragrant and then add the curry powder. Stir around so the curry powder gets incorporated with the oil. Pour the curry mixture into the large pot with broth.

Cook the shrimp in the medium plan and cook thoroughly.
Pour the evaporated milk into the broth. If you prefer a thicker curry you can add a couple of tablespoons to thicken. Last, add the shrimp to the curry.  Serve over steamed white rice.


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