Shrimp curry over lightly fried flour sticks( "Pancit Canton" product of Philippines)
Dried chili mangoes (these chili mangoes are not spicy at all has more of a sweet Hungarian paprika taste available at Sunflower Farmer's market) and flour sticks (available at Asian markets)
Shrimp curry with roasted citrus over colorful basmati rice & pappadoms ( pappadoms aka urad available at Indian stores)
Often a dish can go from mundane to just ostentatiously irresistible! Look closely before breezing by my method of making this flavorful curry and deciding that this is just another curry-in-a-hurry. It is all this "lagniappe"( meaning that little bit "extra" ) , in other words, all the bells and whistles that elevate this dish! It reminds me of my microbiology professor who hailed from New Orleans and who used this term "lagniappe," another form of extra credit, to encourage us to excel and as you can see it shows in gastronomic proportions in all of my culinary ventures. The dried chili mangoes partially dissipate and impart a sweet and sour element of surprise to the sauce. Crazzzzzzy good!
Ingredients ( Please use organic ingredients when possible) :
Together with 5 green onions, cut an orange or tangerine, lemon and a head of garlic in half , brush with olive oil and sprinkle with kosher salt and roast in the oven at 375 degrees until caramelized. This takes about 30 mins and set aside to cool.
- 2lbs peeled and deveined shrimp (lightly washed and packed on ice)
- 6 med. tomatoes cut in half and grated on the fine side of grater. Discard the peel.
- kosher salt to taste
- 1 small onion chopped fine
- couple slices of green bell pepper
- 3 strips of the dried chili mangoes, sliced in smaller pieces or use quince sliced
- 1t ginger paste ( pound small piece ginger )
- 1/2 c chopped cilantro
- 1t turmeric
- 1t garam masala( I make my own roasted mix)
- 1t seafood masala mix
- couple curry leaves
Saute the chopped onion and the green bell pepper until caramelized. Add the grated tomato and half of the roasted garlic, the chopped roasted green onions and the ginger paste and cook for 20 mins until you have a luscious sauce with just a little bit of texture. Add all the spices, dried mangoes and curry leaves and cook for 5 mins. Now only add the juice of the roasted citrus and half of the cilantro and cook for another 5 mins. Last but not least, add the shrimp and the remainder of the cilantro and cook until the shrimp are just pink about 7 mins.
Serve with flavorful basmati rice or lightly fried flour sticks and pappadoms.
Please do not for one minute think that this dish is overly spicy because I cannot tolerate too much heat even though my family can. I know that I give the indication with fiery red chillies as presentation, but these chillies are only used as a garnish and not in the curry itself. This dish does absolutely score high in taste! Please enjoy. it is my pleasure to serve you!
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