Monday, February 1, 2010

Zsa's Shrimp Curry


I met Zsa's one summer when we both attended Sato Sewing School on Waialae Avenue. I was in the 8th grade and she was in the 7th. I'm older, but only by 4 1/2 months. I don't really remember why we clicked but we did and we remain good friends until today. She gave me this recipe a looooong time ago, and it's one of the few dishes that I make well. I'm usually not really into curry, but this one is super ono.
Believe it or not, this is how you start off. . . Boil 8 eggs. Then in a separate pot fry 8 cloves of minced garlic in 1 CUP OF OIL (yup, 1 cup!) Add one medium chopped onions. Stir in 3 Tablespoons of curry powder (CQ: BIG T not small t) Add 1 cup of flour (Yup, 1 cup of flour)Blend real good until smooth. I lowered the heat to LOW, cause the choke bubbling action was making me nervous. Add 4 cans of chicken broth. Add 2 tsp. salt and 1 1/2 to 2 pounds shrimp. At this point Landon came into the kitchen to check out what all the good aromas was about. He helped add the 2 boxes of frozen peas. He said, "You better hurry up, Ma; the shrimps are cookin."
Cut the boiled eggs into quarters and add.
Zsa's recipe doesn't call for potatoes, but I love potatoes in stew, so I boiled some at the same time as the eggs and added them in.
Pretty easy, hah!

7 comments:

K and S said...

mmm reminds me of something my mom used to make for us.

Erick said...

Cool you folks close friends for 20 years. Who said you can't cook? Oh, I remember it was you, sorry. But that looks so good. I think you can cook, you just no like say. Great looking curry!

Betty Townsend said...

This looks really good and easy. I can't eat shrimp so I wonder what else you could use.

jalna said...

Kat, isn't it a neat recipe . . . with the eggs and the oil and the flour?

Erick, friends like Zsa's are soooooo special. . . but wait . . . 20 years? More like 40 years. Thanks eh . . . making me younger!!

Betty, how 'bout chicken?

Dd said...

Betty, Chicken (either breast/thigh meat or even ground chicken, turkey or beef as well) would work, thou you should saute it after the onions to be sure it is cooked all the way through...or you can add leftover pot roast, cut up.

Christine said...

oooo. Dat looked AND TASTED great! I couldnt even taste the eggs! Okay...so...big T, right?(Would help if i had a measuring spoon. Y'think thats why i suck at giving recipies?!) I guess i need to invest in some measuring spoons...and maybe a timer. Ha,ha!

Betty Townsend said...

Thanks, Jalna & Didi. I'm going to try it with chicken.