Serves on white rice, prepare now.

Actually, the ingredients for  the  curry and the blend of Indian spices varies widely, this is what I used. (had available)

Curry Seasonings:
In a Mortar and pestle add,
1 teaspoon curry power
Dash ground ginger
Dash of cumin seeds
That’s it from the spice cabinet,but some chai tea mix gave me a couple of other items for flavor.

Cardamon pod
Allspice pod
1 clove, dried
Grind and mash the above , add other spices to preference.20130907-200053.jpg
The recipe calls for sour cream, substituted the following.
1/2 can evaporated milk, about 6 fluid ounces.
Whisked the milk with lemon juice and vinegar, let stand in the fridge to sour and thicken.
Didn’t really measure the amount of juice and vinegar, it should thicken up a bit.20130907-200108.jpg

Soak, if frozen , shrimp in a bowl covered with water, this is made for a single serving so the count depends on how big the shrimps are and your appetite.20130907-200120.jpg

Peel and clean the shrimp when thawed, leave the tails on. You can reserve the water to add to the sauce if necessary.

Chop onion and sauté in olive oil / and or butter.20130907-200149.jpg

Add the shrimp and cook no more than several minutes till pink and opaque. Remove from the pan and set aside. (You could probably cook the shrimp in the sauce by leaving them in the pan, but I choose to set them aside at this point.)20130907-200207.jpg

Add the sour cream sauce to the pan, with the onions


and add the mix of spices from the mortar.


Cook till bubbly and fragrant.


Plate a bed of rice,with the  shrimp.


…….and sauce.


add a dab of hot sauce if you like it spicy, or add hot pepper flakes to the spice mix.


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September 2013
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