Curry can be many different things to many different people, covering a variety of tastes - from those who applaud the delicious almondy creaminess of a korma, to the people who devour a vindaloo without a second thought.
This base can be tweaked either way by amending the proportions of curry powder, cumin, coriander and hot pepper powder, or by substituting crushed or finely chopped tomatoes for the yoghurt / sour cream. Confidence with cooking, to amend and personalize a recipe, is what enables you to create meals that are truly your own.
Ingredients:
- 1/2 onion finely chopped
- 2 tbsps butter
- 1 tsp ginger
- Curry powder to taste (choose a good quality powder, paying the extra will make a difference!)
- 1 tsp cumin
- 1 tsp ground coriander
- 1 1/2 cups yoghurt / sour cream*
- 2 tsp sugar
- 1 tsp salt
- 1 can chickpeas, washed, or dried chickpeas soaked and cooked**
- 1 large handful cocktail shrimp, defrosted, veined, no heads, legs or tails!**
Method:
Rub shrimp with coriander and cumin and set aside, covered.
Melt butter in a skillet and saute the onion until transparent. Reduce heat to low, add ginger, curry powder, sour cream / yoghurt, sugar and salt. Stir constantly over a low heat until mixed, then increase heat to medium and add chickpeas. When chickpeas are almost cooked and heated through, add shrimp for the last five minutes of cooking.
Serve on a bed of boiled or steamed rice, with delicious Garlic Naan as a side.
* For a less creamy curry, exchange the yoghurt / sour cream for canned crushed tomatoes and spice it up with a little crushed dried peppers.
** This just happens to be a mix that goes down well in our household. Feel free to change it up and substitute chicken, beef, shrimp exclusively, whatever you fancy.
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