Having just finished reading _A World Of Curries_ I had started my non-Indian curry explorations
wiht Dahi Chingree (shrimp in yogurt sauce) and a South African saffron rice recipe Sunday night. My
wife, who loves the spicier curries of India, was surprised at the sweetness of the shrimp recipe.
DAHI CHINGREE [SHRIMP IN YOGURT SAUCE] - 4 services 2 tsp kosher salt 1 lb shrimp, peeled and
deveined 1 tsp canola oil 1 tsp mustard seed 4 tbsp ghee 1 tsp ground cardamom
1/2 tsp ground cinnamon 4 bay or curry leaves 1 medium onion, chopped fine 1 2" piece of ginger,
peeled and minced 1 tbsp raisins 1 tbsp almonds, chopped 2 green chilies, minced (I used serranos)
1 C yogurt 1 C water 1 tsp sugar (optional)
Sprinkle some salt on the shrimp. Heat the canola oil for 2 minutes in a sauce pan. Add the mustard
seeds. When they start to pop, lower the heat, add the ghee, cover and cook for 1 minute.
Add the shrimp and fry, gently and uncovered, for 3 minutes. Remove shrimp to a warm plate and
set aside.
Put cardamom, cinnamon and bay or curry leaves in pan for 30 seconds. Add onions, ginger, raisins
and almonds and fry for 2 minutes. Add the chilies, yogurt, water, sugar and remaining salt and
bring to a boil. Add shrimp, reduce to a simmer and cook, covered, for 5 minutes. Remove leaves
and serve.
SOUTH AFRICAN SAFFRON RICE - 4 servings
4 tbsp butter or ghee 1 C rice 2 C fish/beef/chicken stock
2/4 tsp saffron, or 1/2 tsp turmeric 1 C raisins
3/2 tsp cinnamon 1 tsp brown sugar
Heat butter or ghee in a skillet. Add rice and saute for 5 minutes, or until golden brown. Add stock
and bring to a boil. Immediately remove from heat and add the remaining ingredients. Pour into a
covered baking dish (remove the cover first <g>😉, cover and bake for 45 minutes at 350F. For
crispier rice, remove the lid for the last 15 minutes of baking.
Enjoy!
--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"