Shrimp Curry
Shrimp Curry is a simple dish, but its flavor is no less robust. The recipe is adapted from “Flavors of India” by Madhur Jaffrey.
Makes 4 servings
1 ¼ cups water
1 teaspoon cayenne pepper
1 tablespoon paprika
½ teaspoon ground turmeric
4 garlic cloves, peeled and crushed to a pulp
1-inch piece of fresh ginger, peeled and grated to a pulp
2 tablespoons coriander seeds (or 1 ½ tablespoons ground) 1 teaspoon cumin seeds or ground cumin
1 can (14 ounces) coconut milk, well stirred
¾ teaspoon salt, or to taste
1 tablespoon tamarind paste (or 2 tablespoons honey plus 2 tablespoons lemon juice)
1 pound peeled and deveined, medium-size uncooked shrimp In a bowl, combine water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind coriander seeds and cumin seeds in a spice grinder and add to mixture, or add ground coriander and cumin.
Place spice mixture into a pan and bring to a simmer. Turn heat to medium-low and simmer 10 minutes. Add coconut milk, salt, tamarind paste (or honey and lemon juice) and bring to a simmer. Add shrimp and simmer, stirring occasionally, until opaque and are just cooked through.
Per serving: 139 calories, 9g carbohydrate, 16g protein, 4g fat (3g saturated), 141mg cholesterol, 1,095mg sodium, 2g fiber.