Comments on: Impromptu shrimp curry

By: Chance

Chance — Wed, 08 Jul 2009 20:12:52 +0000

Yummmmmm! That sounds delish. I have been a big fan of Madras curry because it is gringo-approved for not too hot curry in this house full of Yankees. Thanks for sharing the impromptu recipe!

By: funny

funny — Wed, 08 Jul 2009 14:30:44 +0000

@ frugalscholar: Yes, that is a good idea. What I like to do is gently saute a little chopped or minced garlic with the curry powder in a small amount of olive (or other) oil. Cooking some garlic with the spice mixture before proceeding is very effective.

It was almost 10:30 at night before I started fixing dinner, & I was out of garlic, so just tossed the whole thing together in one swell foop. It worked pretty well.

@ Mrs. Accountability: Exactly. Our taste buds have been frightened by Jell-O and canned mandarin orange salads! Curry calls out for some kind of sweet accent, preferably fruit. In Arabia, our friend’s Pakistani cook used to serve Waldorf salad with his tongue-scorching curries.

By: frugalscholar

frugalscholar — Wed, 08 Jul 2009 14:17:22 +0000

My Indian cookbooks suggest cooking the spices in oil first to bring out the flavor. Sounds good any which way, however.

By: Mrs. Accountability

Mrs. Accountability — Wed, 08 Jul 2009 13:56:11 +0000

This sounds delicious! Funny how tastes change… years ago I nearly gagged at the thought of having sweet as part of dinner, and now it sounds quite yummy. Thanks for sharing, I’ll have to try having this soon.