How to Make South Asian Shrimp Korma Asian Cooking Recipe Cuisine

South Asia Shrimp Korma

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 onion, chopped

2 tsp chopped fresh ginger

2 red chilies, seeded and chopped

2 cloves garlic, chopped

1/3 cup chopped cashews

2 tsp ground coriander

2 tsp ground cumin

1 tsp garam masala

1/4 tsp cinnamon

1/4 tsp ground cardamom

1/2 cup water

2 tbsp olive oil

7 oz plain yogurt

salt

1.5 lb uncooked shrimp, peeled and deveined

3 tbsp chopped fresh cilantro leaves


Directions:

In a food processor, combine onion, ginger, chilies, garlic and cashews and grind finely. Add coriander, cumin, gram masala, cinnamon, cardamom and water and process.

In a large saucepan over medium heat, heat oil. Add processed mixture and cook until fragrant, about 1-2 minutes. 

Add yogurt and salt to taste and bring to boil. Simmer for 5 minutes, stirring occasionally. Add shrimp and cook until tender, 3-5 minutes. Stir in cilantro and serve with rice. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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