MANGALORE SHRIMP CURRY
Infused with umami and a bit mysterious, this curry has never failed me. I picked it up from a cookbook Dad brought back from one of his solo visits to Mumbai many, many moons ago. I think he had gone to spend some time with Dadu when his health was failing. I have changed the masala proportions a good bit to make it less spicy. BTW this is the shrimp dish you all like on your visits to Charleston, WV. I love you all so much. Eat well, live with joy my darlings.
INGREDIENTS
1 1/2 lbs shrimp, shelled and deveined, thoroughly cleaned
or
1 1/2 lbs of fave fish
3 Tbsp oil
1 cup chopped tomatoes
masala
1/2 tsp cayenne
1/2 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
7 fenugreek seeds
1/2 tsp freshly ground black pepper
asafoteda a pinch
1 tsp garlic chopped
1 Tbsp ginger garlic paste
1 tsp tamarind paste
2 Tbsp oil
1 tsp salt
1 tsp brown sugar
1 green chili pepper optional
DIRECTIONS
Microwave the tomatoes for 2 minutes, slide off the skin, smash to a pulp and set aside.
Combine all the masala ingredients and set aside.
In a goodly pan warm the oil over low heat, add all the masala ingredients and fry for about 1/2 minute.
Add the shrimp and stir to get each shrimp coated with the masala.
Turn up the heat to medium and cook for 3 minutes more.
Add the tomatoes, cover and cook for another 7 minutes.
The shrimp should be cooked now and swimming in a delicate, spicy curry.
Yum! Enjoy my darlings!
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