Homemade Indian Curry

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

I grew up in a house of curry lovers, so I guess I could say I’ve been conditioned to appreciate curry (and all other things spicy). I often order red curry when dining at Thai restaurants, but I don’t go out for Indian food often. Although many of the ingredients are the same and the two cuisines are often considered similar, Thai restaurants are frequently much less expensive than their Indian counterparts. So, my dad worked to perfect his own homemade curry and now, I can share it with the rest of the world.

Serves 4.

What you’ll need:
1 cup chopped onions
1 cup chopped Campari tomatoes
1 cup shelling peas (still in shell)
1 cup chopped zucchini
1 cup chopped carrots
1 cup chopped cauliflower
1 1/2 pounds Argentinian red shrimp
2 cups seafood/fish stock
2 tbsp hot curry powder
3 tbsp extra virgin olive oil
1 cup quinoa

Directions:
Heat the olive oil in a large sauté pan and add in the vegetables. Sauté for approximately 10 minutes, then add the shrimp. Cook for another 5 minutes before pouring in the seafood stock. Sauté it all together for about 5 more minutes, then add in the curry powder and cook for 5 minutes.

Serve in bowls over the quinoa with a side of naan and chutney.

This dish absolutely packs a punch, but if you’re feeling bold you can always add more curry powder for taste. While the sweet in the chutney paired with the naan will cut the heat, there are also spicier chutneys for all of you “hotheads” out there.

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