Many people may think that curry would be too much for kids. But the range of curries is wide, and if you can introduce mild curry to your child, it is a great way to stimulate the palate and the senses. The scent, flavor and texture of curry dishes give depth to a meal and bring out the best in the ingredients – protein or vegetables – and since the curry sauce is soaked up by the rice, chances are that it will enhance rice consumption.
Shrimp is a protein superfood and brainfood, packed with DHA Omega 3, Vitamin B12 and iron. I try to make it once a week, and Magnus has loved this curry dish since he was 10 months old. Some pediatricians recommend waiting until 12 months before offering seafood to babies, so you would have to consult your doctor before deciding to do so. I started much earlier, since in Japan, and also in Norway, the pediatricians do not express the same concern – and as Magnus is half Japanese and half Norwegian, I thought I might was well try it. And he loved shrimp from the very first time, although other kinds of seafood are not so easy for him to accept, like clams and oysters.
This shrimp curry is very simple, and does not need to cook or braise for hours. You cook the sauce in a pan, then pour it on top of shrimp, and braise it in the oven for 10-15 minutes. I find that braising it in the oven makes the sauce cook in better without drying out the shrimp, but you can always make it on the stovetop – just add the shrimp into the sauce in the pan, and cook fro 5-10 minutes.
Braised Shrimp with Rice
24-26 large raw shrimp
1 medium sized onion, peeled and sliced thin
1 garlic clove, peeled, crushed and diced
1 ginger stem, peeled and diced (about 1 teaspoon)
3 teaspoons tumeric powder
1 teaspoon ground ginger
1 teaspoon ground cardamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon canola oil
1 tomato, chopped into small chunks
1 tablespoon chopped cilantro
1. Peel the shrimp and put all of the shrimp shells into a small pot. Add 1/4 cup water, cover and bring to boil. Drain the liquid into a cup and set aside.
2. Devein the shrimp and put them in a baking dish.
3. Heat a saucepan on low heat and add the oil. Add the onions and let it sweat, cooking until translucent.
4. Add all of the spices on the list above until the salt, and bring up the heat to medium. Add the salt and let it cook for 7-10 minutes until the onions are coated and the spices are well heated.
5. Add the tomatoes and let it cook for 3-4 minutes.
6. Add the liquid from the shrimp shells and cover the pan, cooking it for 2 minutes. Add the cilantro and pour the entire curry mixture unto the baking dish with the shrimp. Bake for 10-15 minutes, or until all of the shrimp is bright pink. Serve immediately with rice.