|
|
Some
of the greatest seafood curries originate along the south
coast of India where shrimp, fish and other seafood are plentiful.
In this shrimp curry, a fragrant spice mix imparts a deep
color and encapsulates the rich flavors of South Indian cuisine.
 |
| 2
tablespoons canola or peanut
oil |
| 1
onion—chopped |
| 2
cloves garlic—finely
chopped |
| 1
teaspoon finely grated ginger |
| 2
teaspoons cumin |
| 1½
teaspoons turmeric |
| 1
teaspoon paprika |
| ½
teaspoon chili powder |
| 1
cup canned tomatoes—chopped |
| 1
cup coconut milk |
| 1
teaspoon salt |
| 1
cup basmati rice |
| 16
large uncooked shrimp (prawns)—peeled |
| 2
tablespoons chopped fresh cilantro (coriander) |
| 2
tablespoons lemon juice |
HEAT
the oil in a large saucepan over a medium heat and cook the
onion for 8 minutes, stirring occasionally. ADD the garlic,
ginger, cumin, turmeric, paprika and chili powder and cook,
stirring, for a minute. ADD the tomatoes, coconut milk and salt
and bring to the boil. REDUCE the heat to medium and simmer,
uncovered, for 8 minutes. WHILE the curry simmers, cook the
rice (see Cooking rice). ADD the
shrimp and cilantro to the curry, cover with a lid, and simmer
for another 4 minutes, then stir in the lemon juice. SERVE on
a bed of rice.
Serving
idea: This curry tastes particularly good served
with the classic Indian accompaniment Raita.
Tip:
You can substitute the fresh shrimp for large precooked peeled
shrimp, and add for the last minute of cooking to heat through.
|
|
