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Prep Time: 4545 Minutes Cook Time: 0 Minutes |
Ready In: 4545 Minutes Servings: 6 |
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You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and ahhyou're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices. Ingredients:
6 to 8 fresh serrano chiles (2 ounces total) |
20 fresh curry leaves |
5 garlic cloves, finely chopped |
1 tablespoon finely chopped peeled ginger |
2 tablespoons vegetable oil |
1 teaspoon whole mustard seeds |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1 medium onion, chopped |
1 pound tomatoes, chopped |
2 1/2 ounces finely grated fresh or dried unsweetened coconut (1 cup; visit gourmet.com for how to extract meat from fresh coconut) |
2 pounds large shrimp in shell, peeled and deveined |
accompaniment: white rice |
Directions:
1. Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
2. Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
3. Add onion and cook, stirring occasionally, until softened, about 4 minutes.
4. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
5. Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
6. Per serving: 307 calories, 15 g fat (7 g saturated), 227 mg cholesterol, 231 mg sodium, 11 g carbohydrates, 4 g fiber, 33 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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