I’m forever looking for yummy Indian recipes, particularly curries. A few months ago I wrote about a great recipe for Goan-Style Shrimp Curry but I can’t pass up more delicious recipes in the same vain! I was browsing Epicurious when I came across this recipe for Shrimp Madras.
It sounded simple enough and I happened to have some of the more traditional ingredients (kari/curry leaves and Garam Masala) hanging around anyway from various attempts at Indian food. What I enjoyed about this was that it was quick and easy. No toasting spices, grinding spices or having to use a dozen different spices! Curry powder and Garam Masala are all you need. I also appreciated the inclusion of kari leaves because they add a lot of flavour and most recipes omit them thinking they are difficult to find.
Note: Okay, kari/curry leaves can be difficult to find. You have to hit up an Indian grocery store. I bought some about a year ago and popped them in the freezer… now I’ll have curry leaves forever.
I decided to omit the watercress. The idea really didn’t do anything for me at all! This dish was delicious. It was flavourful without being too overpowering. Also, it’s a great weeknight meal. It took barely any time to throw together and was totally delicious as leftovers.
Shrimp Madras
1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon Curry Powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry
1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
Introduction to Indian Cooking
March 1998
by Julie Sahni
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Yes, it does look wonderful!
I am afraid to cook shrimp, but this actually looks incredible! (I think I’d need to learn to cook first though :/ )