Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In south India, this dish is also prepared with chicken, duck, goat, and lamb; vegetarian versions are made with black-eyed peas. Serve this with Spiced Basmati Pilaf with Garden Peas. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon mustard seeds |
1 cup finely chopped onion |
1 1/2 tablespoons ground coriander seeds |
1 1/2 tablespoons grated peeled fresh ginger |
2 teaspoons black peppercorns, crushed |
1/2 teaspoon ground turmeric |
2 garlic cloves, minced |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons tomato paste |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
1 1/2 pounds large shrimp, peeled and deveined |
1/4 cup finely chopped fresh cilantro |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.
2. Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.
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