NANA'S EGG CURRY AND RICE
Steps:
- Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
- Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
- Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
- Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
- Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
- Preheat oven to 350 degrees F.
- Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.
CURRIED EGGS IN SHRIMP SAUCE
Steps:
- In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp. , Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce. , Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 251 calories, Fat 19g fat (7g saturated fat), Cholesterol 271mg cholesterol, Sodium 464mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
- Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
- For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
- In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
- Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.
SHRIMP WITH CURRY SAUCE
The curry and tomato sauce here is made from the liquid the shrimp are poached in.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate.
- Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes.
- Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour.
- Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate.
- Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.
Nutrition Facts : Calories 131 g, Cholesterol 115 g, Fat 3 g, Fiber 1 g, Protein 17 g
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
CURRIED SHRIMP & EGG DIP
Being a Weight Watcher, I made this at Thanksgiving with fat-free and low fat stuff...and no one knew the difference. I got many requests for the recipe.
Provided by Mugsiewugsie
Categories Spreads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Throw everything together in a bowl and stir!
- This is great immediately, but even better when refrigerated for 2 or more hours.
- (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).
Nutrition Facts : Calories 100.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 113, Sodium 254.3, Carbohydrate 5.8, Fiber 0.4, Sugar 2.6, Protein 8.9
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
More about "curried eggs in shrimp sauce food"
CURRIED EGGS IN SHRIMP SAUCE | THAILAND 1 DOLLAR MEALS
From thailand1dollarmeals.com
BON APPETIT SHRIMP CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EGGS IN A CLASSIC CURRY SAUCE. - CARIBBEANPOT.COM
From caribbeanpot.com
SHRIMP CURRIED EGGS RECIPE BY THE.FRENCH.CONNECTION | IFOOD.TV
SHRIMP CURRIED EGGS - RECIPE | COOKS.COM
From cooks.com
5 INGREDIENT CURRY SHRIMP AND VEGGIES RECIPE - SWEETPHI
From sweetphi.com
GOAN-STYLE SHRIMP CURRY RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
SHRIMP CURRIED EGGS RECIPE RECIPE CARDS- TFRECIPES
From tfrecipes.com
CURRIED EGGS IN SHRIMP SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
CURRY WITH EGGS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CURRIED SHRIMP IN PEANUT SAUCE - DAIRY FREE RECIPES
From fooddiez.com
CURRIED SHRIMP DEVILED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED EGGS IN SHRIMP SAUCE - PLAIN.RECIPES
From plain.recipes
CURRIED EGG DIP FOR SHRIMP RECIPE
From recipeland.com
CURRY SHRIMP SCRAMBLED EGGS « FOODMAYHEM
From foodmayhem.com
CURRIED EGGS WITH SHRIMP SAUCE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
CURRIED EGGS WITH SHRIMP - RECIPE | COOKS.COM
From cooks.com
CURRIED SHRIMP DEVILED EGGS | RECIPELION.COM
From recipelion.com
SHRIMP CASSEROLE WITH BOILED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
SALTED EGG CRISPY SHRIMP - SPICY AND CREAMY RECIPE ...
From amiablefoods.com
SHRIMP IN CURRY SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CURRIED EGG SCRAMBLE RECIPES RECIPE FOR SHRIMP
From tfrecipes.com
SHRIMP CURRY - RICARDO
From ricardocuisine.com
EASY EGG CURRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
EASY DELICIOUS SHRIMP CURRY | CURRIED SHRIMP | SHRIMP RECIPES
From cookingnook.com
EGG CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CURRIED EGGS | PALEO | THE JOYFUL TABLE
From susanjoyfultable.com
CURRIED EGGS WITH SHRIMP - COOKEATSHARE
From cookeatshare.com
DEVILLED EGGS WITH CURRY AND SHRIMP - THRIFTY FOODS
From thriftyfoods.com
CURRIED EGGS IN SHRIMP SAUCE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SHRIMP EGGS BENEDICT | OCEAN JEWEL SEAFOOD
From oceanjewelseafood.com
CURRIED EGGS IN SHRIMP SAUCE - RECIPE | COOKS.COM
From cooks.com
SHRIMP CURRIED EGGS RECIPE - TFRECIPES.COM
From tfrecipes.com
ENJOY SAUCE STIR-FRIED EGGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love