Shrimp and Bamboo Shoot Curry |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From the archives of the Bengal Club in Calcutta, India. Ingredients:
2 lbs medium shrimp, peeled and deveined |
2 tablespoons lemon juice |
1 teaspoon salt |
4 tablespoons peanut oil or 4 tablespoons corn oil |
1 medium onion, finely chopped (3/4 cup) |
4 garlic cloves, finely chopped |
1 inch fresh ginger, finely chopped |
3/4 cup chopped fresh tomatoes or 3/4 cup chopped canned tomato |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon turmeric |
1 tablespoon hot red chili pepper flakes (or less to taste) |
4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned) |
1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water) |
3 tablespoons chopped fresh coriander, for garnish |
Directions:
1. Marinate the shrimp in the lemon juice and salt for 1 hour.
2. Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
3. Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
4. Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
5. Serve warm with white rice and a variety of table chutneys and pickles.
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