« Red Snapper in Spicy Tomato Sauce | Main | Pan-Seared Salmon Filets »
July 05, 2005
Punjabi Shrimp
Ingredients:
1 pound medium shrimp, shelled and deveined
Salt
3 tbl vegetable oil
1/8 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
4 fresh curry leaves
1 small onion, thinly sliced
1 tsp finely grated fresh ginger
½ jalapeno, seeded and minced
1 garlic clove, minced
2 medium tomatoes, coarsely chopped
1 tbl tomato paste
1 tbl coarsely chopped cilantro
Directions:
The tomato-based sauces of northern India inspire this spicy, richly flavored dish. For a vegetarian version, substitute eggplant or tofu for the shrimp.
1. Season the shrimp with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the shrimp and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the shrimp to a plate.
2. Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate. Add the turmeric, cumin and coriander and cook, stirring frequently, until fragrant, about 1 minute. Stir in the curry leaves and cook for 30 seconds longer. Add the onion, ginger, jalapeno and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry, add up to ¼ cup of water to prevent sticking. Add the tomatoes and tomato paste and cook until the sauce thickens; about 3 minutes.
3. Return the shrimp to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt. Transfer the shrimp to a bowl, sprinkle with the cilantro and serve.
(The shrimp can be refrigerated overnight. Serve with Plain rice, rice pilaf, or Indian-style breads. This recipe serves 4.)
Posted by Kelli Little at July 5, 2005 10:46 AM