Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Indian shrimp curry offers just the right fiery fix, whether the weather is hot or cold. That said, I find it particularly soothing on a chilly fall night. Even better, curry is just as good the next day. Just keep it separate from the rice and garnish with cilantro when you're ready to serve. Don't like shrimp? Swap out your preferred protein or vegetables in equal measure.
Curry blends vary considerably, and they can make or break a dish. This recipe includes steps for making a homemade version, but if you have a trusty supermaket blend, you can feel free to substitute. You'll want to start with about 2 tablespoons of the spice mixture and add gradually from there. When it's time to cook the shrimp, gently poach them over a low boil. You want them plump and tender, not rubbery.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.