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Sunday, May 23, 2010

Shrimp Madras

  • 1 1/2 pounds large shrimp, peeled, deveined, and rinsed
  • 2 Tsp. Madras Curry Powder
  • 1 Tsp. Garam Masala
  • 24 fresh kari leaves (cut into chiffonade) or 1 Tbsp. Dried kari leaves, coarsely powdered
  • 1-2 Tsp. minced garlic
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 1/4 cup coconut milk, fresh or canned
  • Coarse salt to taste
  • 1 tablespoon lemon juice
  • 6 to 7 ounces watercress, 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 shrimps.
2. Heat a frying pan over high heat until very hot. Add the shrimps 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 shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps 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.

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