City Buffet

Shrimp Curry


– 3 tablespoons olive oil
– 1 large onion, chopped
– 1 one-inch cinnamon stick
– 6 green cardamom pods
– 6 cloves
– 1 bay leaf
– 2 green chilies, chopped
– 1 teaspoon minced ginger root
– 1 teaspoon minced garlic
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon salt
– 1 green pepper, chopped into ½-inch pieces
– 1 ½ cups canned tomatoes, crushed
– 1 pound large shrimp, peeled and deveined
– 2 sprigs fresh cilantro, chopped


– Heat oil over medium in a large skillet. Add onion and cook until tender, 4 to 5 minutes. Add cinnamon, cardamom, cloves, and bay leaf; cook an additional minute. Add chilies, ginger, garlic, cumin, coriander, and salt; cook additional 30 seconds.- Add green pepper and tomatoes, then bring to a boil over high heat. Add shrimp, lower to a simmer, and cook 15 minutes, covered.

– Sprinkle with cilantro and serve.

Curry, like most other stir-fried dishes, is best over plain warm rice. Serve it alongside other sautéed, fried, or grilled vegetables for a heartier entrée. Both red and white wines can hold up to a curry, depending on how spicy you’ve made it. Choose a dry white for a milder curry, or a richer red for a spicier version.

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