Mozambique Fiery Shrimp Curry
(Peri Peri Kari)

Yield: 4 servings

Ingredients

Shrimp

• 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 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 + 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 Paste

• 1/2 cup sliced fresh hot red (or green) chiles, about ten 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

Instructions

Shrimp

1. In a bowl, toss the shrimp with curry powder and lemon juice and set aside.
2. 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.
3. 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 minutes.
4. Return the shrimp to the sauce and cook until the contents are heated through. Check the seasoning and add salt to taste.
5. Serve over plain cooked rice.

Indian-style Peri Peri Paste

1. 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

1. 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.
2. Remove and cool spice-mixture before grinding into a powder in a coffee grinder.
3. Transfer the curry powder into a jar, cover tightly and store in a cool dark place.

Attribution

Posted by jerseyjan at Recipe Goldmine 7/12/01 7:22:07 am.

Recipe courtesy of Julie Sahni.