Café India Shrimp Malabar
Makes 4 servings
6 tablespoons vegetable oil
4 teaspoons cumin seeds
2 teaspoon mustard seeds
10 to 14 fresh curry leaves (available at Asian markets)
2 tablespoons fresh minced ginger
8 medium cloves garlic, minced
2 cups finely chopped onion
2 cups finely chopped tomatoes
4 teaspoons curry powder
1 teaspoon chili powder, or to taste
2 teaspoons ground turmeric
Salt to taste
16 shrimp (21 to 25 count), deveined and tail removed
1 cup coconut cream
2 cups coconut milk
1 tablespoon freshly grated coconut
1⁄2 cup heavy whipping cream
1 teaspoon sugar (optional)
Additional salt and/or paprika (optional)
Additional grated coconut or curry leaves for garnish
Hot cooked rice or naan bread
2 tablespoons dried fenugreek leaves
Heat oil in a nonstick pan until very hot. Add cumin seeds, mustard seeds and curry leaves. Cook 2 to 3 minutes, stirring regularly until spices start to crackle and become fragrant. Stir in ginger and garlic.
Add onion and sauté 3 to 4 minutes until color turns golden brown. Stir well and add tomatoes, stirring well to avoid burning of onions. Cook until tomatoes leave their skin. This will take about 4 minutes.
Add curry powder, chili powder, turmeric and salt. Stir lightly and cook until oil leaves the mixture.
Add shrimp, coconut cream, coconut milk and grated coconut. Mix well.
Add a little heavy cream, stir and cook over medium heat about 3 minutes or until oil appears at edge of pan and shrimp are just cooked.
Add sugar if you want this dish mild. Add additional salt and paprika to taste for a medium spice level.
Garnish with grated coconut or curry leaves and serve hot with rice or naan bread. Sprinkle with fenugreek right before serving.
To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.