October 25, 2010

Shrimp yogurt curry


Shrimp curry
What you need: Serves 3/4
1-16oz pack of cooked/uncooked shrimp(You may buy the cleaned, deveined shrimp, and take the tail off when washing it in cool water)
1 cup of yogurt (home-made or store bought)
In a big shallow pan, roast the following ingredients in a little olive oil.
1tsp Whole Garam masala (That's a little 1/8th inch cinnamom, 1 cardomom, 2 cloves)
1/2tsp jeera(cumin)
1/4tsp turmeric powder
1tsp cilantro seed powder
2tsp red hot chilli powder
1/2 inch sliced fresh ginger
3-4 petals of fresh garlic
1/2 onion peeled.
1 medium tomato
2tsp dry grated coconut
1 small bunch fresh cilantro

Let it roast on low heat till the aromas fill the air. Let cool. Add a little water. Grind it to a coarse paste.
In another thick bottom skillet, Add 3 tsp olive oil, and on medium heat, add the tempering ingredients.

For the tempering: Use 1/2 tsp mustard seeds, few whole dry red chilies, and curry leaves. Cover it. When the splattering reduces, add 1/2 onion sliced lengthwise and cook till it gets golden brown. Add 1 tomato sliced lengthwise, don't let it cook, it should stay raw and crisp. Immediately add the ground paste and cook on medium, add  1tsp salt, and 1/4tsp brown sugar/plain sugar, cook covered for a few minutes. Add in the yogurt, cook for another 5 minutes.

Add the shrimp and cook for 10-12 minutes on medium flame. (if its cooked, then let it stay for 5-7 minutes on low flame). The oil will start to separate, as the curry bubbles and steams. Turn the heat off. Serve it with lemon slices. Serve it for lunch or dinner with warm chapathis or tortillas.