Try this Shrimp Curry Recipe for a healthy and inexpensive international meal.
3 tablespoons vegetable oil
1 medium yellow onion, minced
1/4-inch fresh ginger root, grated
2 tablespoons fresh parsley, chopped or coriander leaves, chopped
Heat a cast-iron skillet over medium-high heat. Add oil, and heat until a piece of onion sizzles in it. Add onion, ginger, and parsley or coriander. Stir and fry five to ten minutes until onions are soft and transparent but not brown.
2 medium potatoes, cut in 1/4-inch cubes
Add to onion mixture, and stir and try five to ten minutes until potatoes are half done.
2 medium tomatoes, cut in 1/4-inch cubes, or 1 cup stewed tomatoes
3 tablespoons tomato paste
1 teaspoon sea salt
1/4 teaspoon black pepper
1 to 2 teaspoons curry powder
Add to potatoes. Mix well, cover, and simmer five to ten minutes until potatoes are almost done.
1/4 to 1/2 pound small shrimp, shelled, deveined, and
steamed five to ten minutes
1 tablespoon lemon juice
Add to potatoes and tomatoes, mixing well. Cook three to five minutes, until most of the liquid is absorbed and the shrimp are well coated with sauce. Serve hot, with a rice dish. Serves four to six.
Reprinted by permission from The Thursday Night Feast and Good Plain Meals Cookbook, a $9.95 paperback by Sigrid M. Shepard, copyright© 1976 by the author. Distributed to bookstores in the U.S. by Bookpeople, Berkeley, California and in Canada by J.J. Douglas Ltd., Vancouver, B.C., and available from MOTHER's Bookshelf.
Read more about international foods: Try These International Recipes for Weeknight Dinners.
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