Shrimp Madras
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- coarse salt to taste
- 1 teaspoon garam masala
- Carbohydrate 4 g(1%)
- Cholesterol 214 mg(71%)
- Fat 8 g(13%)
- Fiber 1 g(3%)
- Protein 25 g(50%)
- Saturated Fat 3 g(17%)
- Sodium 1016 mg(42%)
- Calories 193
Preparation 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, Ten Speed Press
Preparation 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, Ten Speed Press
