Shrimp Curry
Ingredients
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon coriander
- 1 1/2 teaspoon cumin seeds
- 1 teaspoon mustard seed
- 2 bay leaves
- 1 1/2 teaspoon black peppercorns
- 1/2 teaspoon hot red dried peppers
- 3 tablespoons each oil and butter
- 2 pounds large, raw shrimp, shelled
- 2 large onions, finely chopped
- 1 clove garlic, crushed
- 4 tomatoes, peeled and chopped
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- Salt to taste
- 1 tablespoon chopped lime pickle (optional)
- Cooked white rice
Instructions
(Trinidad). Serves 6.. Grind the turmeric, coriander, cumin, and mustard seeds with the bay leaves, peppercorns, and dried hot peppers in a mortar. Set aside. Heat 1 tablespoon each of the oil and butter in a skillet and cook the shrimp until they are pink all over, about 5 minutes. Remove the shrimp and keep warm. Add the remaining oil and butter to the skillet and saute the onion until tender and lightly browned. Add the garlic and the ground spices, and cook, stirring, for 2 or 3 minutes longer. Add the tomatoes, lime juice, sugar, salt, and the chopped lime pickle, if desired. Cover and cook for 1/2 hour over very low heat, adding a little stock or water if necessary. The sauce should be quite thick. Add the shrimp and cook for 5 minutes longer at barely a simmer. Serve surrounded by plain white rice.
