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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