Shrimp Curry (ܟܵܪܝܼ)
aka "Karry" (roll that R)
My grandmother taught me how to make Shrimp Curry. It's very delicious!
Ingredients:
· 3 Medium/Large sized Onions
· 2 large heads of celery
· 1 kg. cooked, de-veined, tailless shrimp
· An entire head of garlic, minced or chopped.
· 8 small or 4 large tomatoes, diced
· 3 medium Cans Tomato sauce
· 1 tomato sauce can of water
· 2 tablespoons salt
· 6 tablespoons Atto Spice Company Curry Powder
· 3 tablespoons black pepper
· Fresh Parsley (1/2 bunch or less) (or) 6 tbsb parsley flakes
· Lemon (or Lime) -Vinegar Mix
3/4 cup of lemon or lime juice (~3 or more lemons, ~15 limes)
¼ cup of cider vinegar
· Olive Oil
Directions:
1. Wash celery and chop into small pieces. Then wash onions and chop into small pieces. Peel garlic and crush using garlic crusher, or chop garlic finely.
2. In a skillet, sauté onions, celery, and garlic for 15-20 minutes with olive oil, stirring regularly until browned.
3. Separately, in a large pot, put all remaining ingredients except for the lemon, vinegar, and shrimp. (This includes tomato sauce, tomato paste, chopped tomatoes, parsley, salt, pepper, curry, and 4 small “tomato paste sized” cans of water. Heat up and boil on medium heat.
4. Add sautéed onions/garlic/celery to the pot (or deep skillet) and simmer for 30-45 minutes, add tomato.
5. Add shrimp, the juice from 15 limes (or 3 lemons), and the vinegar, and remove from heat and stir. Leave for 5-10 minutes.
6. Serve over Basmati rice.
