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Posts Tagged ‘shrimp curry’

Shrimp Roast

In Food, Recipes on December 28, 2013 at 4:49 pm

shrimp curry

About a month ago, a friend gave me a copy of Canal House Cooks Every Day and I can’t put it down! So far my favorite recipe—the one that has already become a weekly obsession—is a wonderfully complex curry that is even more wonderfully easy to prepare. This fiery  curry, which gets its heat from Kashmiri chile powder, is meant to be served over a delicious sounding curd rice, but given that we’re trying to lighten things up during the week, I just steam a small head of orange cauliflower florets and serve the curry over that.

India Spices & Groceries

For those in Los Angeles, you can find Kashmiri chile powder and fresh curry leaves at India Spices & Groceries on Pico Blvd., just west of Fairfax.

SHRIMP ROAST
Adapted from Canal House Cooks Every Day
Serves 2-3
 
For the spice blend:
2 teaspoons ground coriander
1/2 teaspoon Kerala-style garam masala
1/4 teaspoon lightly crushed fennel seeds
 
For the shrimp:
1 pound medium shrimp, peeled and deveined
1 teaspoon Kashmiri chile powder
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground turmeric
1 teaspoon salt
1/4 cup (scant) coconut oil
1 medium onion, diced
2-3 cloves garlic, minced
1 teaspoon peeled and finely minced fresh ginger
1 tablespoon tomato paste
 
For the tarka:
2 tablespoons coconut oil
10-15  fresh curry leaves

 

For the spice blend, mix together the coriander, garam masala, and fennel seeds in a bowl. Set aside.

For the shrimp, pat the shrimp dry and put them in a medium bowl. Add chile powder, pepper, turmeric, and salt and toss to coat. Set aside.

Heat scant 1/4 cup coconut oil in a large wide skillet over medium heat. Add the onions and sauté until they begin to brown around the edges, about 8 minutes. Add garlic, ginger, tomato paste, and fry for 1 minute. Add spice blend and fry briefly until fragrant. Increase heat to high and add shrimp, stirring constantly until the shrimp are cooked through, about 5 minutes. Transfer to a serving dish.

For the tarka, heat 2 tablespoons coconut oil in a small skillet over medium-high heat. Add curry leaves and fry briefly until they crackle. Pour tarka over shrimp. Serve over steamed cauliflower or rice.

Shrimp Roast