Shrimp With Curry

I lived in Abu Dhabi for twenty years. The United Arab Emirates is a very diverse country, with many peoples from all around the world living and working there. One of larger communities there was the Indian community. Having come from a strictly Lebanese upbringing, I wasn’t accustomed to the large variety of tastes and smells in their cuisine. When walking along by the markets and restaurants, the strong smell of curry was prevalent and a bit pungent to my young, inexperienced nose. I had thought then that I would never eat anything made with curry, let alone any Indian dishes.

Fast forward to a couple of years ago: my son invited me to a nice Indian restaurant here in Lebanon. My children had grown up in Abu Dhabi and were familiar with international cuisine at a much younger age than I had. My son, for instance, loves spicy foods and he made me taste a plate of shrimp cooked in curry for my very first time. I was afraid it would taste spicy for me, but they had mixed it with fresh cream to cool it. I was so impressed with the dish that I hurried home to try and recreate it. After a few experiments, I found the perfect recipe that suits my slightly more delicate palette. Those of you who aren’t a fan of foods made with curry will find this dish to be delightfully smooth and mild.

Ingredients:

  • 500 grams of precooked and peeled shrimp (you can use frozen ones)
  • 2 medium carrots, diced
  • 1 medium onion, finely chopped
  • 2 clove of garlic, chopped
  • 1 red apple, peeled and grated
  • 250 ml of fresh cream, at room temperature
  • 1 tablespoon of curry
  • 2 tablespoons vegetable oil
  • Salt

Preparation:

  • Heat the oil in a pot and fry the onion and garlic until light golden color
  • Add the carrot to the onion and garlic, leave for 3 minutes
  • Add the grated apple to the mixture and leave it to cook for 2 minutes
  • Place the shrimps in the pot and add salt for flavor
  • Mix the curry with 1/2 cup of water and pour it over the shrimp
  • Cover and let it cook until the carrots are tender
  • Add the fresh cream cover, lower the heat and stir gently for 3 minutes

Serve it with cooked rice.

ET VOILA..C’EST TOUT 🙂

Comments

  1. Oh I just love this dish!!! It’s one of my favourite non-italian dishes ;). Thanks so much for sharing the recipe!!!

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