Miami Shrimp Curry - Quick Dish Similar to a Goan curry.
1 pound shrimp salt and pepper to taste 2-3 cloves garlic freshly grated ginger root onion finely
minced dash of cumin 4 tablespoons curry powder oil or butter or ghee 1 cup of rich coconut milk
chopped cilantro Basmati, or Jasmine rice mango chutney
Take one pound of shrimp which you have peeled, and place in a bowl. In this bowl you will add salt
and pepper to taste, two to three cloves of garlic that have been mashed to a paste (use a mortar
and pestle), some freshly (not the powdered stuff) grated ginger root, some onion that has been
finely minced, a good dash of cumin, and last but not least, four tablespoons or so of the best
curry powder you can find. It is better to grind your own curry mixture though. Let this marinate as
long as you want.
When ready to cook - take a wok or a saute pan and heat with oil or butter or ghee. When the pan and
oil are hot add the shrimp and rapidly start stir cooking until the shrimp start to turn pink, and
the spices become fragrant. At this moment slowly add one cup of rich coconut milk which you will
stir into the cooking shrimp to make a sauce. Cook this mixture for a minute or two deglazing the
pan but not more time lest the shrimp overcook and harden.
Plate this in a serving platter which will be garnished with a nice handful of chopped cilantro.
Serve this with Basmati, or Jasmine rice, and be sure to have some good mango chutney on the side to
pass as a condiment if you want.
You should drink cold beer with this. Taj Mahal beer from India or Bass Ale from Britain are good
choices. Don't drink wine with this. You can, but it's not the same. Crisp cold beer is the best.
Very cold ginger ale or ginger beer if you cannot drink alcohol.
Play a variety of Ravi Shankar compositions on the cd player.
This dish was invented in Miami Florida in 2002. By Mandingo Jones.
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