Monday, February 11, 2008
Indian Shrimp Curry
1 lb raw, peeled large shrimp
3 Tbs ghee (Indian clarified butter) or vegetable oil
1 Large onion, peeled & chopped
1 inch stick cinnamon
1 Bay leaf
6 green cardamom pods (DON'T substitute black cardamom or powdered cardamom!)
1 tsp ginger paste
1 tsp garlic paste
1/2 to 1 tsp (to taste) ground red pepper or cayenne
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1 1/2 cup canned crushed tomatoes, undrained
1 green bell pepper
1 to 2 hot green chiles (jalapenos will work), chopped
2 sprigs cilantro, chopped
Melt the ghee (or heat the oil) in a large frying pan on medium-hot heat. Add chopped onion and fry until softened, about 3 to 4 minutes. Add the cinnamon, bay leaf, cloves and cardamom, fry for 1 minute and then add the garlic and ginger pastes. Stir to blend well and fry for about half a minute. Stir in the tomatoes and bell peppers and bring to a boil. Add the shrimp, bring to a simmer, cover and reduce heat to medium. Cook until shrimp is done, checking occasionally to stir and adding just a bit of water (ideally from the canned tomatoes) if it looks too dry. Be careful not to overcook! As soon as shrimp is done, stir in the hot peppers and cilantro. Serve over plain rice. Serves 4 as a main course.
Carolina Sauce Company, Inc.
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