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What You Need:
(To Serve: 4)
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2 pounds large raw shrimp (12 to 15 per pound)
1½ teaspoons cumin seeds
1½ teaspoons coriander seeds
1½ teaspoons mustard seeds
1½ teaspoons whole black peppercorns
1½ teaspoons turmeric
½ teaspoon crushed hot red pepper
3 tablespoons vegetable oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
1 tablespoon scraped and finely chopped fresh ginger root
6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
1 cup water
1 teaspoon salt
2 tablespoons strained fresh lime juice
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Translate this recipe:
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| How To Cook: |
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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife, and lifting out the black or white intestinal vein with the point of the knife.
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2. Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric blender, and blend at high speed until the spices are completely pulverized. By hand, grind the spices with a mortar and pestle or in a small bowl with the back of a heavy spoon.
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3. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions, garlic and ginger and, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the pulverized spices and stir for 2 or 3 minutes, then add the tomatoes, water and salt, and bring to a boil over high heat.
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5. Stirring constantly, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
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6. Add the shrimp and turn them about with the spoon to coat them well. Reduce the heat to the lowest possible point, cover tightly and simmer for about 5 minutes or until the shrimp are firm and pink.
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7. Remove the pan from the heat, stir in the lime juice, and taste for seasoning. Spoon the curry attractively onto a heated platter, and serve at once. Shrimp curry is traditionally served with boiled rice and mango chutney.
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