|This curry from Mary Anne's A Taste of Serendib is fantastic. A clear favorite at NYF this year, and redone already for a Sunday Leckman-Borogove dinner - I think this is going to wind up in my regular repetoire. You can sub in tofu and carrots if you have veggies around, but the sauce really is better with some shrimp stock in it!|
Mary Anne's mother makes the curry sauce and then adds shelled, deveined shrimp. But shrimp shells hold a lot of flavor, and this is a classic technique for extracting some of the flavor and saving it for your dish.
1 lb raw shrimp, shelled.
2 c. water
3 medium yellow onions, chopped fine
3 tbsp vegetable oil
1/4 tsp black mustard seed
1/4 tsp cumin seed
1-2 rounded tsp red chili powder (adjust to taste)
1 tbsp Sri Lankan curry powder
1/3 c. ketchup
1 heaping tsp salt
1 rounded tsp tamarind paste
1. Boil shrimp shells in water for 15 minutes or so. Drain, reserving water. Discard shells
2. Sauté onions in oil on high with mustard seed and cumin seeds until onions are golden/translucent (not brown). Add chili powder and cook 1 minute, until you start to cough. Immediately add curry powder, ketchup and salt. Stir well.
3. Add reserved shrimp water and bring to a boil. Add tamarind paste and dissolve.
4. Lower heat to medium. Cover and cook, stirring occasionally, until sauce thickens, 20-30 minutes. When sauce is thick and well-reduced, add shrimp and cook until shrimp are firm and pink. Serve hot.
meriko's notes: If you don't use the shrimp water, you can serve fishy folks and vegetarians with the same dish: after 20 minutes of simmering, divide the sauce into two pans. Add cubed tofu and thickly sliced carrots into one, and leave the other one alone until it's shrimp time.Posted by shock on February 13, 2005 | TrackBack