Mozambique Fiery Shrimp Curry
(Peri Peri Kari)
- 1 1/2 pounds large shrimp, deveined and peeled with the tail left on
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter or peanut oil
- 2 teaspoons minced garlic
- 1 small (3 ounce) red onion, peeled and minced
- 2 teaspoons peri-peri paste (see recipe below) or 2 teaspoons minced fresh, green chiles with seeds
- 2 medium-size ripe tomatoes, minced or pureed with skin
- 1 teaspoon lemon thyme, or 1/2 teaspoon thyme plus 1/2 teaspoon lemon zest
- 2 tablespoons finely chopped parsley
- 2 teaspoons paprika
- 1/2 cup chicken broth or water
- Coarse salt to taste
Indian-style Peri Peri Sauce
- 1/2 cup sliced fresh hot red (or green) chiles, about 10, 5-inch long chiles
- 2 teaspoons tomato paste or 4 teaspoons tomato puree
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin or cumin seeds
Julie Sahni's Homemade Curry Powder
- 2/3 cup coriander seeds
- 1 1/2 tablespoons cumin seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon white peppercorns
- 24 whole green cardamom pods, about 1 tablespoon
- 5 dried, whole red chiles, broken into bits
- 1 (3-inch) cinnamon stick, broken into bits
- 1 teaspoon fennel seeds
- 1 teaspoon whole cloves
- 1 teaspoon celery seeds or dill seeds
- 2 tablespoons turmeric
- 1 tablespoon paprika
- 32 dried kari leaves or mint leaves
- 2 teaspoons ground ginger powder
- 1 teaspoon ground mace or grated nutmeg
- 1 to 9 teaspoons cayenne
- Shrimp: In a bowl, toss the shrimp with curry
powder and lemon juice and set aside.
- Heat 1 tablespoon of the butter in a large sauté pan over high heat
until hot. Add the garlic and the shrimp, toss and stir until they turn pink and cut up, about 2 minutes.
Remove the shrimp into a bowl.
- Add the remaining butter to the pan along with the onions. Reduce
the heat to medium-high and cook, stirring, until the onions are
soft and begin to brown, about 4 minutes. Stir in the peri-peri
paste, tomatoes, lemon thyme, parsley, paprika and the broth. Cook
until the tomatoes are soft and the sauce has thickened, about 3
- Return the shrimp to the sauce and cook until the contents are heated
through. Check the seasoning and add salt to taste.
- Serve over plain cooked rice.
- Indian-style Peri Peri Sauce: Combine all the ingredients in a
blender or a food processor and process until the chiles are finely minced to a paste. If you are
using the cumin seeds, it will not be completely ground which is perfectly acceptable.
- Julie Sahni's Homemade Curry Powder: Combine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned
frying pan. Roast the spices over medium-high heat, stirring, until
they are lightly colored, about 5 minutes.
- Remove and cool spice-mixture before grinding into a powder in a
- Transfer the curry powder into a jar, cover tightly
and store in a cool dark place.
Posted by jerseyjan at Recipe Goldmine 7/12/01 7:22:07 am.
Recipe courtesy of Julie Sahni.
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