Shrimp Madras Recipe
Ingredients
| 2 pounds fresh shrimp, shelled and deveined | ||
| 1 tablespoon chopped fresh mint leaves | ||
| Turmeric | 2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Powdered ginger | 1 Teaspoon, powdered | |
| Garlic | 2 Clove (5gm), minced | |
| Ground cumin | 1/2 Teaspoon | |
| Vegetable oil | 4 Tablespoon | |
| 1 medium-size onion, grated | ||
| Cornstarch | 1 Tablespoon | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Italian | 2 Tablespoon | |
| Juice of 1/2 lemon | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place shrimp in bowl; add next 6 ingredients and mix well by hand until all shrimp are coated.
Let stand 1 hour.
Heat 3 tablespoons oil in saute pan.
Add grated onion (chopped onion will not work as well) and cook, stirring, until onion is fairly dry without browning.
Add remaining oil and shrimp mixture.
Stirring and gently turning, cook shrimp until they start to turn pink.
Mix cornstarch with one tablespoon yogurt in bowl, add to the remaining yogurt and add to pan.
Simmer very gently on low heat 10 more minutes.
Add parsley, lemon juice, and salt and pepper to taste.
Serve with rice.
Let stand 1 hour.
Heat 3 tablespoons oil in saute pan.
Add grated onion (chopped onion will not work as well) and cook, stirring, until onion is fairly dry without browning.
Add remaining oil and shrimp mixture.
Stirring and gently turning, cook shrimp until they start to turn pink.
Mix cornstarch with one tablespoon yogurt in bowl, add to the remaining yogurt and add to pan.
Simmer very gently on low heat 10 more minutes.
Add parsley, lemon juice, and salt and pepper to taste.
Serve with rice.
Chef
