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Sri Lanka Shrimp Curry

It was my turn to cook supper tonight. I looked in the freezer and saw some shrimp. I thought "Italian": pasta, parsley, garlic, lemon juice, grated pecorino romano cheese. Can't go wrong.... But there's no parsley and no lemon.

OK, maybe shrimp curry with coconut milk. Got everything I need: onions, garlic, curry leaves, ginger, methi (fenugreek), haldi (tumeric), are you impressed with my Hindi?, chili powder (pure chili, not the masala of cumin, chili, black pepper and oregano that we Americans know as "chili powder"), cinnamon sticks, coconut milk.... Ah, the Indian grocery stores of Atlanta!

Finely chop a couple of onions. Put them on to fry in some vegetable oil. Add cinnamon sticks, garlic and ginger. Stir with your favorite wooden spoon. When the onions are soft, add curry leaves, haldi, chili powder, salt, methi. When the onions are starting to brown, add a little water; keep it going for about an hour adding a splash of water every once in awhile to keep the onions from burning and to make a rich base for your curry.

A half hour before you're ready to eat, start the Basmati rice on another burner, then pour some coconut milk into your curry. Mix it in with the aforementioned wooden spoon. Once it has regained heat, put in your peeled shrimp, stirring every once in awhile.

Great flavor, despite having neither of the most typical Indian spices (cumin and coriander).

I served it with a really simple Indian salad: tomatoes, red onions and lime juice.
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Comments

Spanish Chicken, Cheese and Rice Casser-ole'

I did the exact same thing this weekend...except with a totally different menu.
OK OK...not the same at all.
But I DID use my favorite wooden spoon!!!

Re: Spanish Chicken, Cheese and Rice Casser-ole'

Casswer-olé. ha ha.
sledding

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