Did you find my hidden "french" curry ? :-)

[Stig]

I posted this for Gail and Margo, but maybe it was not found hidden as it
were so here goes again my late night french curry :-)

(for small spoons that you use to eat dessert or turn coffee, I will say
"tbspoon" as I am not sure of the correct word.)

Tossed Shrimp Curry
4 servings
4,5 Points

Time for preparation: 15 minutes
Cooking time: 40 minutes

17 ounces of pink shrimps (peeled)
8,5 ounces of ripe tomatoes
4,5 ounces of onions
7 ounces of pink apples from Canada
1 clove of garlic
7 fluid ounces (oz) of coconut milk (this is sold in little containers here
in France but you can use 2 tbspoons of grated coconut if you don't find it)
2 tbspoons oliva oil
2 tbspoons lemon juice
3 tbspoons curry powder
7 fluid ounces (oz) of water
1 pinch of cinamon
1 pod of cardamom
1 pinch of grated nutmeg
Salt
Pepper

Peel the apple, onion and garlic. Peel the tomatoes, remove their seeds and
inner water. Blend separately the onion, the apple and the tomato. Chop
finely the garlic. Heat 1 tbspoon oil in a casserole with a thick bottom and
a lid. Let the shrimps get golden in this oil on a strong fire. Put pepper
on them, then remove them. Add another tbspoon of oil and make the onion
golden. After 5 minutes, add the garlic and the blended apple. Let it all
cook 5 minutes, then add the mashed tomato. Put a little bit of salt. Spice
the sauce with the seeds of cardamom that you have removed from their pods,
2,5 tbspoons of curry, the cinamon, the nutmeg and the coconut milk.
Add one tbspoon lemon juice and the water. Let it all cook without a lid and
keep it on a little boil for 25 minutes. Put back the shrimps in the sauce
for 5 minutes. When you are ready to serve the dish, add 0,5 tbspoon curry
and 1 tbspoon lemon juice. The texture of the sauce must be like a purée,
the color a warm brown.
Serve this dish with rice (this rice is not counted in the points of the
recipe, don't forget to count them)
This curry can be used for many types of dishes (fish, chicken...)

Enjoy and forgive my faulty english :-)

Stig

[oakstick]

Hi Stig,
5ml = 1 teaspoon = 1 tsp
15ml = 1 tablespoon = 1 tbsp
Your recipe looks tasty, I think I might try it.
thanks
oakstick

"Stig" <st...@adn23.com> wrote in message news:a65196$3cs$1...@wanadoo.fr...

[Stig]

wooooops!

So please correct in the curry recipe all the tbspoons are TSP (teaspoons)!

:-)

[G. Sample]

Thanks, Stig. Yes, as a matter of fact, Detective Gail was on the job
<grin> and did uncover the hidden recipe! Also, if you can share
any traditional French recipes, modified to make them point-friendly
if necessary, it would be terrific. Of course I realize that many
dishes simply must be prepared "as is" -- but that's what "banked
points" are for, right? <grin>

Gail
180/164/145

[Bird]

I find your English just fine and your translations charming. I have always
liked other countries being represented here at asdww. It is educational to
hear of foods we may not be familiar with as well as methods of cooking. I
love it when people talk about how many stones they weigh. Still don't know
that translation.
Bird

"Stig" <st...@adn23.com> wrote in message news:a65196$3cs$1...@wanadoo.fr...

[Petal]

One stone = 14 lbs. :)

Cheers,
Petal

"Bird" <kkmk...@fuse.net> wrote in message
news:u8cv31d...@corp.supernews.com...

[Bird]

thanks petal. And in what country/countries use this? Explain.
Bird
"Petal" <mrsdoyles_teapot@#nospam#hotmail.com> wrote in message
news:KYvh8.111830$Ah1.15...@news2-win.server.ntlworld.com...

[Petal]

As far as I know, stones are only used in the UK. I could be wrong, though!

Cheers,
Petal

"Bird" <kkmk...@fuse.net> wrote in message

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