Adapted from “Indian Home Cooking” by Saran and Stephanie Lyness (Clarkson Potter, 2004)
Menupart
Fish and Seafood
Daypart
Dinner
Source
R&I
Yield: 8 servings
Medium shrimp, peeled, deveine
2 lb.
Cayenne pepper
1 tsp.
Ground turmeric
½ tsp.
Mustard powder
½ tsp.
Fresh lemon juice
4 tsp.
Canola oil
2 Tbsp.
Cumin seeds or black mustard s
1 tsp.
Fresh curry leaves, torn in pi
12
Green onions, finely chopped
1/3 cup
Salt
to taste
1. Rinse and pat shrimp dry. Place in bowl and sprinkle with cayenne, turmeric, mustard powder and lemon juice. Stir gently, cover and refrigerate 30 minutes.
2. At service, combine oil, cumin or mustard seeds and curry leaves in large wok over medium-high heat. Cover if using mustard seeds (they pop); cook until cumin darkens and/or mustard seeds crackle, 1 to 2 minutes.
3. Add shrimp; cook, stirring, 30 seconds. Add green onions; cook until shrimp are cooked through, about 1 minute longer. Add salt to taste. Note: Frozen curry leaves can be used in place of fresh although Saran suggests using about half again as many to compensate.
Sign up to receive the latest on what's cooking in leading kitchens, as well as fresh thinking about guests' favorite menu items. Once a month, we'll send you a collection of restaurant-ready recipes and menu ideas.
Sign up to receive the latest on what's cooking in leading kitchens, as well as fresh thinking about guests' favorite menu items. Once a month, we'll send you a collection of restaurant-ready recipes and menu ideas.
Recipes via RSS
