Shrimp and Crab Curry     


Description
Curry TypeSeafood
StrengthUnknown
DifficultyUnknown
SourceA_World_of_Curries_ by Dave DeWitt and Arthur Pais
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients2 tbsp vegetable or olive oil
2 large onions, chopped
6 cloves garlic, peeled and minced
2 tbsp Bafat**
4 large tomatoes, chopped
2 cups coconut milk (canned is fine)
16 large uncooked shrimp, shelled & deveined
1 cup fresh or canned crabmeat
1/2 tsp grount turmeric
1 tsp rice vinegar
1/4 cup bay or curry leaves
salt to taste

**Bafat: This is a curry powder.
1/3 cup coriander seeds
2 tbsp ground cardamom
1/4 cup cumin seeds
2 tbsp ground cinnamon
2 tbsp mustard seeds
2 tbsp ground turmeric
2 tbsp whole peppercorns
1/2 cup hot chile powde
2 tbsp whole cloves
1 tbsp fenugreek seeds
InstructionsHeat the oil in a large skilet for 2 minutes over medium heat. Add the onions and the garlic and try over low heat for 1 minute. Add the Bafat, stir well, and fry for 2 minutes. Add the tomatoes and the coconut milk and cook over medium heat for 8 minutes. Add the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves, and cook for 15 minutes. Add salt to taste. Remove the bay/curry leaves before serving.

Bafat:

Dry the whole spices in the oven at 200 degrees for 15
minutes, taking care that they do not burn. Remove them
from the oven, cool, and grind them together with the ground
spices in a spice mill.
Notes
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