Shrimp Curry & Homemade Whole Wheat Naan

In the past year, I've developed a love of Indian food. We ate at Indian restaurant in Madison, WI last year with my family on a little Winter Weekend get away. Their lunch buffet was fun, because we could try all sorts of dishes. When our friends from England were here, we got take-out from the Chicago Curry House and ate on the roof of the hotel. It was so fun and yummy!

I saw a recipe for homemade naan (Indian flat bread) on another blog and decided to give it a try with the curry since the two seem to go together. It was a lot of fun to make the naan and cook it over the open gas burner on my stove. I learned to watch and move it carefully, but the end result was great! It was a two person effort (the hubby and me), but it was a great little impromptu cooking date! :)

I hope some of you will step out of your comfort zone and try to make curry on your own. You could use chicken, shrimp, or lamb if you'd like with this recipe.

Shrimp Curry

1 lb. shrimp, peeled and de-vained (wild, American shrimp, if possible)
2 Tbsp oil
1 large onion
1 green bell pepper or 1 jalapeno pepper (depending on the spiciness you'd like), diced small
2 plum tomatoes, quartered and cut into big chunks
1 Tbsp curry powder (I use Red Curry)
1 can tomato paste
1 cup water
1 small container plain Greek yogurt
2 tsp lime juice
3 cups cooked brown basmati rice

Heat oil in a large skillet on medium-high heat. Add onions and pepper. Saute until onions become translucent. Add curry powder, tomatoes, water and tomato paste. Saute until tomatoes begin to break down. Add shrimp and saute until shrimp are pink (about 3-5 minutes*don't overcook!) Turn off heat and add yogurt and lime juice. Serve immediately. Makes enough for 3-4 hearty meals.


Find recipe for Whole Wheat Naan at: http://tastykitchen.com/recipes/breads/homemade-naan-2/

I followed this recipe to the letter, except for the addition of flavorings. After I finished all the naans, I brushed them with hot butter. They were excellent that way and made a great addition to the curry. I froze the leftovers for a later date.

Also, if you have a gas stove, I highly recommend toasting the other side to get a real authentic look for the naan. It was pretty easy...as long as you keep and eye on it and turn it around frequently.

I was so impressed by how authentic looking this was! Usually when I try something like this it just doesn't seem to equal the real thing. This was a great recipe and a fun way to bring something different to the dinner table!

Enjoy!

Emmy

P.S. My new camera was used for these pictures. Still trying to figure everything out, but I'm happy with the results thus far! :)