Madhurjaffreysprawnshrimpcurry Recipes
MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY
A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.
Provided by BecR2400
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
- Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
- Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
- Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
- Serve while hot.
Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4
MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER
This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.
Provided by CityGirl
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp if necessary.
- Put them in a bowl.
- Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
- Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
- Heat the oil in a frying pan or wok over medium high heat.
- When hot, put in the whole mashed cloves of garlic.
- Stir until they brown lightly.
- Now put in the shrimp.
- Stir for 1 minute so that they also brown lightly.
- Turn the heat to medium-low.
- Put in the coconut milk, fresh coriander, and green chilies.
- As soon as the sauce begins to simmer, turn off the heat and serve.
Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8
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- Heat a small cast-iron frying pan over moderate heat. When hot, put the coriander seeds, fenugreek seeds and peppercorns and stir for about a minute or until they are lightly toasted. Remove from the heat. Place toasted seeds into a spice grinder or clean coffee grinder and grind as finely as possible.
- Heat the oil in a large frying pan over medium heat. Add the mustard seeds and as soon as they begin to pop after a matter of seconds, add the curry leaves. Stir once and add the onion and garlic and stir until lightly browned. Add the ginger. Stir and cook for another few seconds. Now add the water, paprika, cayenne, turmeric, salt, chiles and the tamarind paste and bring to a boil. Lowering the heat to moderate and simmer vigorously for 5 minutes. Turn off the heat.
- Five minutes before serving, heat the sauce over a fairly high flame. As soon as it begins to bubble, add the shrimp and stir until they begin to turn opaque. Stir the coconut milk add it to the pan, stirring constantly. When the coconut milk is heated through and the first bubbles begin to appear, turn off the heat and serve.
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