Tuesday, April 24, 2007

Shrimp Coconut Curry OR Cauliflower Curry II

The Recipe:

2 tsp. oil
1 tsp. brown mustard seeds
1 med. onion, cut into strips
1/4 tsp. ground fenugreek
3/4 tsp. black pepper
2 tsp. curry powder
5 cloves garlic
1 tsp. grated ginger
2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. tumeric
3/4 tsp. salt
1 hot chile pepper, seeded, ribs removed, & diced finely
1 can coconut milk
1 1/2 lb shrimp OR 1 head cauliflower and 1/2 cup frozen peas OR fill-in-your-own

Heat oil in large saucepan over med-hi heat. Add mustard seeds &; onion; saute 5 minutes. Add garlic, ginger, curry, black pepper, & fenugreek; stir 30 sec. Add remaining ingredients. Simmer for at least 10 minutes to allow flavors to blend, longer if you can.

Shrimp: Bring sauce up to boil; add peeled, deveined shrimp & cook 2 min.

Cauliflower: Bring sauce up to boil; add cauliflower florets. Simmer until cooked through, maybe 5-8 minutes, then throw in the peas for 1 minute.

Serve both options over hot basmati rice. Feeds 4 for dinner with some leftovers for lunch tomorrow. If using just the shrimp, there will be a lot of extra sauce.

The Story:

I've been on an Indian food kick for, oh, maybe two years now. I take out Indian cookbooks from the library obsessively and make all sorts of exotic dishes. I found a recipe for a Shrimp coconut curry in one book, but I didn't have half of the ingredients, so I shut the book and made up my own. This is the result.

Now my husband has decided he's lost his taste for shrimp, but will eat it occasionally. I was going to make this one day with some steamed cauliflower on the side (sprinkled with a little Garam Masala- yum!) but the shrimp was still in the freezer. I asked the family if they'd prefer I try to make the dish with the cauliflower instead of the shrimp and got a resounding "Yes!" So, I rarely make any shrimp any more. I bet this would be good with any good classic Indian combo or mix of vegetables like boiled potatoes, carrots, peas, maybe some spinach- the possiblities are endless.

I tried this with low-fat coconut milk once and it just seemed bland to me, but it's your choice.


Tata said...

Seems to me this would be good also with chunks of any mild white fish.

Does your family like chick peas?

Sharon GR said...

Yes, yes we do. I have a recipe for a Chickpea Vindaloo that I love, but I shouldn't put it up here because it's from a book (High-flavor low-fat Vegetarian, by Steven Rachlien.)

Do you have one you love to share?

Sharon GR said...

Made it again last night and I just want to say- make sure it's salted enough. I used a ton of fresh green beans as well as the cauliflower, and it needed some extra salt.