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      RECIPE TITLE "SHRIMP CURRY WITH ROASTED SPICES" from From Curries to Kebabs: Recipes from the Indian Spice Trail

    yieldsserves 4 time--- difficultymoderate

    Sri Lanka has south India to its north and South-East Asia to its east. Its food has aspects of both, as this recipe shows. The pandanus leaves and lemon grass hint at Thailand, Malaysia, and Indonesia, while the cumin and coriander show the influence of India. The sauce for these shrimp is both rich and aromatic. It is best served with rice. Directions for peeling, deveining, and cleaning shrimp are on page 343.


    • 4 hot dried red chilies
    • 1 tablespoon whole coriander seeds
    • 1 teaspoon whole cumin seeds
    • 1/2 teaspoon whole fenugreek seeds
    • 1 small stick cinnamon
    • 2 cardamom pods
    • 2 whole cloves
    • 3 tablespoons corn or peanut oil
    • 6 tablespoons finely slivered shallots
    • 1 small fresh hot green chili, cut into slivers (including the seeds)
    • 2 teaspoon peeled fresh ginger, grated to a pulp
    • 3 cloves garlic, crushed to a pulp
    • 3-inch piece pandanus leaf (bai toey, rampe, daun paandan)
    • 1/2 teaspoon salt, or to taste
    • 1 teaspoon bright red paprika
    • 1 pound raw, headless, shell-on, medium shrimp, peeled and deveined
    • 3/4 cup coconut milk, from a well-shaken can
    • 1 stalk fresh lemongrass (use the lower 6 inches and lightly crush the bulbous bottom) or 1 teaspoon dried, ground lemongrass


    Put the red chilies, coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cardamom, and cloves in a small, cast-iiron frying pan and set over a medium heat. Stir until the spices turn a shade darker and emit a roasted aroma. Remove from the pan and allow to cool. Then grind them in a clean coffee or spice grinder.

    Pour the oil into a wide, lidded pan and set over medium-highheat. When the oil is hot, put in the shallots and green chili. Stir and fry for about 2 minutes. Add the ginger and garlic. Stir for about 15 seconds. Now pour in 1 1/2 cups of water and add the reserved roasted spices, pandanus leaf, lemongrass, salt, and paprika. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15 minutes. Add the shrimp and coconut milk. Stir and bring to a simmer on a low heat. As soon as the shrimp are opaque all the way through, they are done. Check for salt, adding more if needed.

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    From Curries to Kebabs From Curries to Kebabs
    2004 James Beard Award Winner for International 2004 IACP Award Nominee for International Category From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Building on the success of her award-winning vegetarian cookbook, World Vegetarian, Madhur Jaffrey now tackles the most ambitious book of her career. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States. Even if there were only the recipes, this would be a cookbook to cherish. Richly seasoned, aromatic, and savory, these one-pot dishes are economical to make, great for serving a crowd, and full of surprising and satisfying flavors. Madhur also includes recipes for everything you need to round out a curry meal, from breads to yogurt salads. From Curries to Kebabs is a fascinating look at the evolution of a cuisine and a culture by one of today's finest culinary writers.


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