19 Apr 2011

Green Curry Shrimp

Green Curry Shrimp

To make into a paste:
    Spicy World Peppercorn (Whole)-Black Tellicherry, 1-PoundsFrontier Cloves Whole Certified Organic, 16 Ounce Bag
  • Garlic- 5 cloves
  • Ginger, fresh- 2 inch slice
  • Cloves, whole- 4
  • Cinnamon, whole- 2 inch slice
  • Whole pepper corns- 5 no’s
  • Cilantro, chopped- 3 stalks 0r 1/4 cup chopped
  • Green chilly, chopped- 1
For making curry:
    Lemon Grass 2oz
  • Oil- 1 tbsp
  • Large Shrimp, deveined tail on- 15 no’s
  • Onion, chopped small- 1
  • Garlic, minced- 3 cloves
  • Salt- to taste
  • Green pepper, diced- 1
  • Turmeric powder- 2 pinches
  • Chill powder- 1/4 tsp
  • Tamarind paste- small gooseberry sized soaked in 3 tbsp warm water
  • Lemon grass, dried (optional)- 1 inch slice ( 3 no’s)
  • Water- 1 cup
  • Coconut milk, thick- 1/2 cup
  • In a blender, grind the above mentioned “to make a paste” ingredients till it’s smooth.
  • Devein and clean the shrimp under running water, if possible keep the tail.
  • Heat a large pan and add oil, add minced garlic, fry it till it starts to turn golden in color.
  • Add the chopped onion, salt and saute for a while.
  • Add the ground paste and cook for a few minutes.
  • Add green pepper, turmeric powder and chilly powder, combine well.
  • If you are using lemon grass add that too.
  • Now, pour the soaked tamarind juice without any seeds in it.
  • Add water, let it come to a boil.
  • Add the shrimp and cook covered till shrimp gets cooked well.
  • Open the lid and let the curry gets thickened.
  • Add coconut milk and heat for some more time.
  • Serve hot with rice or enjoy as a soup.
  • You could adjust the spice level by adding more of coconut milk or by not adding chilly powder.
  • Vegetarians can add veggies like diced carrots, green pepper, red pepper, beans etc.
 Curry Lover's CookbookFrom Mom with love: Complete Guide to Indian Cooking and Entertaining

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