| mozambique Fiery Shrimp Curry (peri Peri Kari) posted By Jerseyjan At Recipegoldmine.com 7/12/01 7:22:07 Am source: Courtesy Of Julie Sahni serves 4 1 1/2 Pounds Large Shrimp, Deveined And Peeled With The Tail Left On
1 Teaspoon Curry Powder
1 Tablespoon Lemon Juice
3 Tablespoons Unsalted Butter Or Peanut Oil
2 Teaspoons Minced Garlic
1 Small (3 Ounce) Red Onion, Peeled And Minced
2 Teaspoons Peri-peri Paste (see Recipe Below) Or
2 Teaspoons Minced Fresh, Green Chiles With Seeds
2 Medium-size Ripe Tomatoes, Minced Or Pureed With Skin
1 Teaspoon Lemon Thyme, Or 1/2 Teaspoon Thyme
Plus 1/2 Teaspoon Lemon Zest
2 Tablespoons Finely Chopped Parsley
2 Teaspoons Paprika
1/2 Cup Chicken Broth Or Water
coarse Salt To Taste in A Bowl, Toss The Shrimp With Curry Powder And Lemon Juice And Set Aside. heat 1 Tablespoon Of The Butter In A Large Saute Pan Over High Heat Until Hot. Add The Garlic And The Shrimp, Toss And Stir Until They Turn Pink And Cut Up, About 2 Minutes. Remove The Shrimp Into A Bowl. add The Remaining Butter To The Pan Along With The Onions. Reduce The Heat To Medium-high And Cook, Stirring, Until The Onions Are Soft And Begin To Brown, About 4 Minutes. Stir In The Peri-peri Paste, Tomatoes, Lemon Thyme, Parsley, Paprika And The Broth. Cook Until The Tomatoes Are Soft And The Sauce Has Thickened, About 3 Minutes. return The Shrimp To The Sauce And Cook Until The Contents Are Heated Through. Check The Seasoning And Add Salt To Taste. serve Over Plain Cooked Rice. indian-style Peri Peri Sauce makes 1/3 Cup 1/2 Cup Sliced Fresh Hot Red (or Green) Chiles,
About 10, 5-inch Long Chiles
2 Teaspoons Tomato Paste Or 4 Teaspoons Tomato Puree
1 Teaspoon Lemon Zest
1 Teaspoon Ground Cumin Or Cumin Seeds combine All The Ingredients In A Blender Or A Food Processor And Process Until The Chiles Are Finely Minced To A Paste. If You Are Using The Cumin Seeds, It Will Not Be Completely Ground Which Is Perfectly Acceptable. julie Sahni’s Homemade Curry Powder makes 1 Cup 2/3 Cup Coriander Seeds
1 1/2 Tablespoons Cumin Seeds
1 Tablespoon Yellow Mustard Seeds
1 Tablespoon Fenugreek Seeds
1 Tablespoon White Peppercorns
24 Whole Green Cardamom Pods, About 1 Tablespoon
5 Dried, Whole Red Chiles, Broken Into Bits
1 (3-inch) Cinnamon Stick, Broken Into Bits
1 Teaspoon Fennel Seeds
1 Teaspoon Whole Cloves
1 Teaspoon Celery Seeds Or Dill Seeds
2 Tablespoons Turmeric
1 Tablespoon Paprika
32 Dried Kari Leaves Or Mint Leaves
2 Teaspoons Ground Ginger Powder
1 Teaspoon Ground Mace Or Grated Nutmeg
1 To 9 Teaspoons Cayenne combine Coriander, Cumin, Mustard, Fenugreek, Peppercorn, Cardamom, Chile, Cinnamon, Fennel, Clove, And Celery Seeds In An Unseasoned Frying Pan. Roast The Spices Over Medium-high Heat, Stirring, Until They Are Lightly Colored, About 5 Minutes. remove And Cool Spice-mixture Before Grinding Into A Powder In A Coffee Grinder. Transfer The Curry Powder Into A Jar, Cover Tightly And Store In A Cool Dark Place. |
