Lately I’ve been getting back into my cookbooks….
Not that I don’t love my fellow bloggers and their out of sight recipes, but I have just tons and tons of awesome cookbooks and cooking magazines that I have yet to experience.
For example, take this shrimp curry.
It had a glorious full page photograph in one of my cooking light magazines, and I knew I had to try it.
I happened to have most of the ingredients in my pantry, though the one item I had never worked with before in my life happened to be the 1 cup of instant rice…
Have any of you had this before? Though I loved loved LOVED this curry, I have to tell you I was not a fan of the texture of the rice. Coconut flavor pairs perfectly with the spicy notes of the curry, but I think next time I’ll just make regular rice with coconut milk. Something about instant rice just feels, well, odd.’
But, other than that, this recipe is one of my new absolute favorites. The shrimp handle the spices extremely well and with the help of frozen peas, I even manage to get a few (much needed) vegetables into my diet.
I’d tell you all how I enjoyed it, with a splendid mini-marathon of Doctor Who, but then you’d probably want to commence eye-rolling at my latest obsession.
What’s that? I just told you anyway?
Well, eye roll as much as you like then but I’m telling you: if you have Netflix you must get on this bandwagon. You don’t have to watch six episodes at a time like I do….
but you totally could and you’d love it. 😉
If you are totally against The Doctor (HOW COULD YOU?!) then I have good news: this Bombay Shrimp Curry pairs well with any of your recent TV obsessions. Nothing goes better with your favorite show than a nice bowl of homemade Shrimp Curry.
Actually, pretty much any part of my day can be made better with this curry.
We have mentioned that I like food right?
I can’t wait to scour the rest of my cookbook arsenal for more hidden treasures! I’ll be back tomorrow though with a scrumptious citrus cookie.
Bombay Shrimp Curry with Coconut Rice
Slightly Adapted from Cooking Light Magazine
- 5 tsp canola oil
- 1 lb shrimp, peeled and de-veined
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups chopped onion (about 2-3 small)
- 1 1/2 tbsp curry powder
- 1 tbsp ground mustard
- 1/4 tsp cinnamon
- 1/8 tsp red pepper flakes
- 1 1/3 cups hot water
- 1 cup frozen peas
- 1 cup coconut milk
- 1 cup uncooked instant rice
Note: If you don’t like instant rice, just prepare your favorite kind of rice with coconut milk in place of water and serve curry on top
- Heat a dutch oven over medium-high heat and add 2 tsp of oil; swirl to coat.
- Sprinkle shrimp with 1/8 tsp salt and the 1/4 tsp pepper then add shrimp to pan and cook 2 min per side. Remove from pan and set aside.
- Reduce heat to medium and add 3 remaining tsp of oil. Add the onion and cook, stirring constantly, for 2 minutes. Add 1/2 tsp salt, the curry powder, mustard, cinnamon and red pepper flakes and cook for 1 minutes, stirring constantly.
- Add the hot water to the dutch oven along with the peas and bring to a boil; Cover and reduce heat to med-low and simmer for 4 minutes.
- Meanwhile, bring coconut milk to a boil in a medium saucepan. Add the rice along with 1/8 tsp of salt. Remove from heat and cover; let stand for 5 minutes or until the coconut milk is absorbed and the rice is tender.
- Serve curry over coconut rice.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain