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indian-inspired shrimp orzo curry
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes


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Step 1

Cut the potato into 1 inch dice and boil until cooked, you should be able to easily prick it with a fork.

Step 2

Heat a non-stick pan on medium heat. Add the oil and the cumin seeds. Let them cook out until they reach a reddish-brown colour.

Step 3

Then, add the boiled potatoes into the pan. Season with salt and turmeric and cook them out until they are a light crispy golden brown. Set aside for use later

Step 4

Heat a pan on medium heat. Add oil and once the pan is hot, if you are using, add both the green and black cardamom. Then, add the cumin seeds. If you are not using the cardamom, directly add the cumin seeds.

Step 5

Add onions, ginger and garlic. Cook until the onions are slightly browned.

Step 6

Add the tomatoes and mix well. Season with ground cumin, coriander, red chilli powder, turmeric, and salt. Stir and cook until the tomatoes turn soft and break down. Keep stirring every other minute to prevent them from sticking. Add 1/4 cup water if the mixture gets too dry.

Step 7

Add the orzo pasta. Cook and stir for about one minute. Then add 1/2 cup of water and bring it up to a boil.

Step 8

Once the water has come up to a boil, reduce the heat to medium-low. Cook the pasta, stirring once every few minutes to ensure the pasta does not stick to the bottom. Add more water as necessary until pasta is al dente.

Step 9

Check for seasoning, then add the peas, coconut milk and the cooked potatoes. Stir well and then arrange the shrimp over the top.

Step 10

Cover the pan with a lid and let the steam cook out the shrimp for about three minutes. Serve hot and enjoy :)