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Nutrition Facts
Serving Size 1 (106g) Recipe makes 4 servings The following items or measurements are not included below: 4 cardamom pods
Calories 98
Calories from Fat 67		(68%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 60mg		2%
Potassium 120mg		3%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 1.0g	4%
	Sugars 2.0g
Protein 4.7g		9%
detailed view... how is this calculated?

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Shrimp Korma

Recipe #126599 | 40 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: eatrealfood
Jun 20, 2005

This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.

SERVES 4 (change servings and units)

Ingredients

12 large shrimp, peeled and deveined
3 tablespoons plain yogurt
1 teaspoon paprika
1 teaspoon garam masala
1-2 tablespoon tomato puree
4 tablespoons coconut milk (can substitute light cream)
1 teaspoon chili powder
3/4 cup water
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 cinnamon stick, halved
4 cardamom pods
1 tablespoon vegetable oil or ghee
salt

Directions

1
(Drain shrimp thoroughly if they have been previously frozen.).
2
Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
3
Add salt to taste, and set aside.
4
Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
5
Pour in the spice mixture and bring to a boil while stirring intermittently.
6
Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
7
Garnish with chopped cilantro and serve.

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Featured Reviews for This Recipe

From: Rhiannon&Matt.gauci

On Jan 22, 2008

Very nice. Followed the recipe to the letter, but added some sliced mushrooms at step 4. For us it was a perfect 2 servings, not 4, so next time I think we'll make more of the spice mixture to make it go further, so we can take some left-overs to work. Thanks for sharing!

0 people found this review helpful

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From: Panthur

On Feb 9, 2007

Low cal and delicious! I realized I didn't have cardamom pods so I put in two coriander seeds instead. Was perfect. I used light coconut milk.

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From: CabinKat

On Aug 7, 2008

Didn't feel that this was anything special. I would recommend you try it for yourself if you are a shrimp lover. We didn't change anything other than doubling the sauce to serve with rice so the rice would have some flavor. The smell was devine while cooking due to the marsala, but the taste wasn't there. This is good, but not great. Thanks for posting!

1 person found this review helpful

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From: kolibri

On Jan 24, 2006

Superb flavour, what I've come to except from your recipes! I used freshly ground spices and it's so worth it - the sauce was absolutely stunning.

1 person found this review helpful

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