Wednesday, March 30, 2011

Coconut Shrimp Curry


This dish originates from the Malabar region of India which lies along the tropical Southwest coast of the peninsula. Seafood, coconuts and rice are abundant in this area. The flavors in this traditional coastline curry are absolutely addictive.

This recipe is adapted from one found on Jaime Oliver’s website for Malabar Prawn Curry, a recipe by Deep Mohan Singh Arneja. I have made a few ingredient substitutions, quantity changes, changed the directions, and reduced the fat/calorie content. I have not tried the original recipe. It is probably best I don't because this is an extremely delicious and satisfying "lighter" version.

Visit your local Indian grocery store for the ingredients. I get mine from Singh Farm on Blvd. Brunswick in Dollard-des-Ormeaux on the Montreal Island. They always have fresh curry leaves which can sometimes be hard to come by in most areas.

Ingredients
1 tablespoon safflower oil
½ teaspoon black mustard seeds
¼ teaspoon fenugreek seeds
15 fresh curry leaves
2 small green chili peppers, split lengthwise with stem left intact
3-4 shallots (100 grams peeled), finely chopped
1x1 inch knob of ginger, peeled, finely chopped
2 tomatoes (350 grams), finely chopped
1 teaspoon tamarind concentrate
1 tablespoon ground coriander
¼ teaspoon turmeric powder
14 ounces/397 grams extra-large shrimp, peeled and deveined
14 ounces light coconut milk
Sea salt, to taste
Steamed basmati rice, to serve

Start steaming the rice before beginning the prep. Prepare all the ingredients for tossing in the wok beforehand. I used a food processor to finely chop my shallots and ginger, together, as well as the tomatoes, separately.

In a non-stick wok, heat the oil over medium. When hot, add the seeds, leaves and peppers; fry for 30 seconds. Add the shallots and ginger; sauté for 1 minute. Add the tomatoes, tamarind, coriander and turmeric. Stir to combine. Cook for 3 minutes.

Add the shrimp and coconut milk. Stir to combine. Once the broth is boiling, it will take 5-7 minutes to cook the shrimp. They will be pinkish-orange and opaque when cooked throughout. Add sea salt to taste. Serve over the steamed basmati rice.

Serves 4

Copyright © 2009-2011 Madame Monaco All Rights Reserved

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Check out my other shrimp recipes:
Shrimp Gumbo
Shrimp and Grits

Check out my other Indian recipes:
Chana Dal with Tomatoes
Spicy Sautéed Cabbage

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