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    IND: Shrimp Madras


    Source of Recipe


    "Introduction to Indian Cooking"

    * Exported from MasterCook *

    Shrimp Madras

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Fish, Indian, Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds jumbo shrimp -- (or large), peeled,
    -- deveined, and
    -- rinsed
    1 teaspoon curry powder
    1 teaspoon garam masala
    24 fresh kari leaves* -- cut into
    -- chiffonade;
    OR
    1 tablespoon dried kari leaves* -- coarsely powdered
    1 teaspoon garlic -- minced
    1 tablespoon vegetable oil
    1 tablespoon tomato paste
    1/4 cup coconut milk -- fresh or canned
    Coarse salt -- to taste
    1 tablespoon lemon juice
    1 bunch watercress -- (6 to 7 ounces),
    -- trimmed, rinsed,
    -- and patted dry

    1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimp.

    2. Heat a frying pan over high heat until very hot. Add the shrimp and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimp. Continue to cook until the sauce is reduced to a glaze and the shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.

    3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.

    Makes 4 servings.

    Notes: Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.

    *Judi's Notes: Kari leaves are also known as curry leaves and are used in Indian and cooking of Sri Lanka. They are available at Asian and Indian markets.

    Posted by Carol Brynat, Fidonet national cooking echo, 11/11/01


    Cuisine:
    "Indian"

    Source:
    "Introduction to Indian Cooking"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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