The Bride Makes Shrimp Curry | First Attempt

Image copyright MyrtleArt Photography

The story goes that my mother once made this curry recipe and was so tired by the end, she served the dish and went straight to bed! While I don't think the recipe itself is difficult, I too was emotionally drained by the time it was placed on the table. I had built this meal up so much in my head all week that when we finally tasted it, I was disappointed that it didn't turn out the way I expected. Looking back with a clear head though, I see my mistakes and will make a second attempt at shrimp curry.

The recipe is torn from McCalls and is, I believe, circa 1968 give or take. I loved the illustrations on the page so much that I just had to make this the next recipe in the project!

Image copyright MyrtleArt Photography

Curry Sauce

3 tablespoons butter

1 cup chopped onion

1 cup chopped pared apple

1 clove garlic, crushed

2-3 tablespoons curry powder

¼ cup unsifted all-purpose flour

1 teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground cardamom

¼ teaspoon pepper

2 cans (10 ½ oz size) condensed chicken broth, undiluted (do NOT skimp on this step!)

2 tablespoons lime juice

2 teaspoons grated lime peel

Shrimp

2 pounds raw shrimp, shelled and deveined (18-20 per pound)

1 tablespoon salt

1 small onion, peeled and sliced

½ lemon, sliced

5 whole black peppers

¼ cup chopped chutney (I used sliced mango chutney)

Directions

1. Make Curry Sauce: In hot butter in large skillet, sauté chopped onion, chopped apple, garlic, and curry powder until the onion is tender – will take about 5 minutes.
2. Remove from heat; blend in flour, 1 teaspoon salt, the ground ginger, cardamom and pepper
3. Gradually stir in chicken broth, lime juice and grated lime peel
   
4. Bring to boiling, stirring constantly. Reduce heat and simmer sauce, uncovered 20 minutes, stirring it occasionally.

Image copyright MyrtleArt Photography

1. Meanwhile, cook Shrimp: Rinse shrimp under cold running water.
   
2. In a large saucepan, combine 1 quart water, 1 tablespoon salt, the sliced onion, sliced lemon and whole black peppers; bring to boiling. Add the cleaned shrimp.
   
3. Return to boiling; reduce heat, and simmer shrimp, uncovered, 5-10 minutes, or just until they are tender when tested with a fork.
4. Drain shrimp, discarding cooking liquid. Add shrimp to curry sauce; stir in chopped chutney. Heat gently just to boiling.
   
5. Serve the Shrimp Curry hot, with Curry Accompaniments and Fluffy White Rice below.
   

Makes 6 servings.

Image copyright MyrtleArt Photography

Curry Accompaniments

Chutney

Pickled watermelon rind

Chopped green pepper

Chopped green onion

Diced avocado

Cucumber slices

Diced tomato

Salted nuts; peanuts

Sliced banana; raisins

Pineapple chunks

Shredded coconut

Image copyright MyrtleArt Photography

Fluffy White Rice*

1 ½ cups raw regular white rice

1 ½ teaspoons salt

1 ½ tablespoons butter

1. In heavy, medium saucepan, with tight-fitting cover, combine 3 cups cold water with the rice, salt, and butter. Bring rice mixture to boiling, uncovered.
   
2. Reduce heat, and simmer, covered, 12-14 minutes, or until rice is tender and water is absorbed.
   
3. Fluff up rice with a fork.
   

Makes 6 servings.

*I have a hard time with rice so feel free to substitute your preferred rice method for this recipe!