Curried Shrimp With Potatoes & Garbanzos
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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Bon Appétit ! Life is Good !
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Click here for my opinion on “Authentic Recipes” on ChefsOpinion
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Click here for “Easy Does It Curry Sauce ” on ChefsOpinion
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>Curried Shrimp With Potatoes & Garbanzos
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Curried Shrimp With Potatoes & Garbanzos
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Curried Shrimp With Potatoes & Garbanzos
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- blanch, peel and slice 1 lb of small potatoes, pat dry, fry in 2 cup 375F peanut oil until lightly browned
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- remove from oil with a slotted spoon, reserve
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- season 1 1/2 lbs 21/32 shrimp with 1 tblsp lime juice, 1 tblsp corn starch and kosher salt to taste
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- fry in 375F peanut oil for 1 minute, remove with a slotted spoon, reserve
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- season the chickpeas with a pinch of curry powder, a pinch of cumin and kosher salt to taste
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- saute in the remaining 275F peanut oil for one minute, remove with a slotted spoon, reserve
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- slice 1 ea large jalapeno into thin slices, dust lightly with corn starch, saute in 275F peanut oil for one minute, remove with a slotted spoon, reserve, discard the peanut oil
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- add 1 ea tblsp clarified butter to the pan, saute all spices and aromatics until fragrant (see the ingredients on this page)
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- add the stock and heavy cream (see the ingredients on this page), simmer 2 minutes, remove from heat, check/adjust the seasoning, add all the previously sauteed ingredients except the jalapenos, mix well,
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- place the curry on a deep serving bowl, top with the fried jalapenos, basil leaves, sliced chives and pickled chilies (optional); serves 4
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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- Curried Shrimp With Potatoes & Garbanzos
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ChefsOpinion 
This looks spicy and full of flavour – just what I like!
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Anneli, spicy, full of flavor and very easy to prepare 🙂
Bon Appetit 🙂
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It looks good as always, Hans, thank you; but there are a couple of “Americanisms” which I should be grateful if you would translate:
I understand that:-
Heavy cream – Double cream
Shrimp – Prawns (shrimps here are much smaller)
But what does “1 ea” mean… one per portion?
And what is the volume of “half a cup”? I understand that recipes are about balance between ingredients; but you measure some ingredients fairly exactly, though not the “cup”. We poor, benighted “Yurpeeans” are still backward enough to measure volumes by fluid ounces or my millilitres – so it would be helpful to have a more precise idea of volumes in order to prepare a balanced dish
Thank you, as always
Peter
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Hi Peter,
(ea) = each; – 1 ea apple – one apple
(cup) = 8 fl oz; – 1/2 cup – 4 fl oz
and finally,
Use measurements in savory cooking only as GUIDELINES 🙂
Pls find my thoughts about this below:
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https://chefsopinion.org/2012/09/05/about-my-recipes/
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Cheers !
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As always, Hans, this is very helpful. I have a very good Asian friend who has taught me much about cooking, and of the different styles in various parts of the Indian sub-continent. I like my curries now, much drier than they are usually served in “Indian” (in truth mainly Bangladeshi) restaurants in UK; and enjoy making my own curry powder. Leaving black pepper out of chana dal and adding just a little turmeric, makes a real difference, for instance
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Peter,
looks like you got it ! Savory recipes are usually just guidelines. One should always use the ingredient, method and doneness one is most comfortable with. (Unless you cook for your wife, then it’s best not to stray from her preferences). (But that’s another topic……..
Cheers my friend 🙂
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