|
Ingredients
|
Quantity
|
|
Shrimp or boneless – skinless breasts
|
1 pound
|
|
Oil
|
2 ½ tbsp
|
|
Curry powder
|
1 ½ tsp
|
|
Red chilli powder or cayenne pepper
|
¼ tsp
|
|
Crushed garlic
|
1 tsp
|
|
Tomatoes, crushed or whole, skinless, chop
|
1 can
|
|
Crushed ginger
|
1 tsp
|
|
Salt
|
to taste
|
|
Heavy cream
|
1 tbsp
|
|
Fresh chopped coriander
|
¼ cup
|
|
Lemon juice
|
½ tsp
|
If using shrimp, clean and devein. Sauté them lightly on both
sides until they become pinkish, then set aside. If using chicken, cut the meat
into 1" strips and set aside. In a saucepan or wok, heat the oil and
"splutter fry" the curry powder and red chilli powder and then the
garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger, if
desired, and salt; mix well and bring to a boil. Add the chicken or shrimp, and
simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken).
Finally, do the "fimmering" process, simmering on high
heat until the oil floats to the top for a minute or so. Remember that
overcooking or over-spicing can kill the curry. Use the optional cream to tame
the curry or adjust the flavor. Garnish with freshly chopped coriander and a squeeze
of lemon juice.
