Cutting and pasting from my regular blog now!
First I'm putting in the original recipe, and then I'll note my own modifications:
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
Original recipe yield: 4 servings
INGREDIENTS
1 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 fresh jalapeno pepper, chopped
1 tablespoon fresh lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
1 1/4 pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water
DIRECTIONS
In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
MY MODIFICATIONS: I omitted the mustard seeds since I didn't have them, and added mushrooms in with the garlic. I also added a tsp of red pepper since we like our food spicy! It was probably a bit too much for most people. Next time, I'm going to add onions in as well, and maybe marinate the shrimp in some spices beforehand. Served over basmati rice.
Aalia's modifications:I didn't have coconut milk so used regular milk. I also added a little turmeric powder and some karhi pathay.
Aal - what's karhi pathay?
9 comments:
Sads- it's these flavored leaves that is used in dishes like karhi, daal, tangy potatoes. I don't know if it's just a desi thing or not, but it adds some tanginess. You cook with it, but remove when eating. Shaheen actually introduced me to karhi pathay and mustard seed for making desi veggies with- I often use both together. Perhaps it's found more in S. Indian cuisine? If anyone learns more, let us know!
Anyways, this dish was a hit here. Thanks for the quick and yum recipe!
Are those like bay leaves?? It's so crazy, I googled the phrase (i realize it's in urdu, but thought i might find something anyway) and the first link that pulled up was this blog! I felt famous.
WOW. Well, it could be b/c I'm the only one who misspelled it that way- lol... So google pulled up that one bad spelling... But you can still famous!!! And yes, like bay leaves. Not sure if they ARE bay leaves or not though...
Guess who knows the answer? Betty Crocker of course!
Karhi Leaves
Also called curry leaves. It is a fragrant herb that looks like a small, shiny leaf and has a curry fragrance. Used in Indian cooking.
They are related to bay leaves, but yeah they are curry leaves. sometimes when i make fish or chicken that has a desi flavor, i broil with a few leaves underneath and the flavor infuses nicely..
hahah you girls are funny! Curry leaves rock and i will love to add some recipes on here. Thanks Aalia for the recipe blogging idea!
I made this tonight for a friend and it turned out great! I also added in mushrooms. I would probably not add a whole jalapeno next time, got a bit too hot. I think I cooked the shrimp with coconut milk a bit too long b/c my shrimp got pretty small. Otherwise a great flavored dish - thanks!
Shaheen-it was all Sad's idea- and she has been cooking like chef extra-ordinaire!
well now I'm going home to my mama, so I won't be cooking for a few weeks! :) I can blog about what I eat though ;)
Post a Comment