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Shrimp Curry with Pear-Tamarind Chutney
Top this spicy curry with the sweet, calming flavors of pear chutney.
For Curry:
2 Tbsp. canola oil
2 Serrano chile peppers, minced (optional)
1 cup Ready-Set-Serve Sliced Yellow Onions
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/2 Tbsp. fresh ginger, minced
1 tsp. mustard seeds
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups Markon First Crop Tomatoes, chopped
1/2 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 1/2 cups heavy cream
12 large shrimp, peeled and cleaned
4 cups Basmati rice, cooked
For Chutney:
2 Tbsp. canola oil
3 Markon First Crop Pears, peeled and chopped
1 small Markon First Crop Red Onion
1 clove Ready-Set-Serve Peeled Garlic
1 tsp. fresh ginger, minced
1 Tbsp. tamarind paste
1/3 cups golden raisins
2 Tbsp. Ready-Set-Serve Lemon Juice
3 Tbsp. cider vinegar
1/3 cup sugar
1 cinnamon stick
1 tsp. ground cumin
For Curry:
Heat oil in a large skillet. When hot, saute peppers, and onions. Once soft, add garlic, ginger, mustard seeds, cumin, coriander, turmeric, salt, and pepper; cook until seeds begin to burst. Add tomatoes and heavy cream; stir together and add shrimp. Simmer until shrimp are just cooked.
Serve curry over Basmati rice; top with dollop of pear chutney.
For Chutney:
Heat oil in a large skillet. When hot, saute pears, onion, garlic, and ginger. Once soft, add remaining ingredients and simmer until thickened and jam-like.
Fall
Winter
Entrees
Gluten Free