SPICY INDIAN STIR-FRIED SHRIMP:
Ingredients:
1 lb fresh large shrimp (tail on), peeled and de-veined
2 garlic cloves, finely minced
1 inch piece of ginger, peeled and finely minced
2-3 fresh small Thai green chilies, halved lengthwise
½ tsp red chili powder
½ tsp turmeric
½ tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp cumin seeds
pinch of asafetida
3-4 curry leaves
½ cup coconut milk (lowfat is fine)
salt & pepper to taste
2 tsps oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large bowl, combine the shrimp with the ginger, garlic, red chili powder, turmeric, garam masala, ground cumin, ground coriander, salt & pepper. Mix well to combine and set aside until needed.
In a large karahi or wok on medium high heat, add the oil. When hot, carefully add the mustard seeds. When the splattering stops, quickly add the cumin seeds, curry leaves, asafetida and green chilies. Stir and add the shrimp with all the ginger, garlic and spices. When the shrimp just begin to turn pink, add the coconut milk, reduce the heat and let simmer for just 2-3 minutes. Be careful not to overcook the shrimp. Garnish with the freshly chopped cilantro leaves and serve hot with fresh rotis, fragrant Basmati rice. This dish may also be eaten with any variety of Asian noodles.
VARIATION:
Add 1-2 tbsp of tomato paste or some freshly chopped tomatoes after adding the shrimp for a different flavor. You could also add some vegetables such as green peas, spinach, colorful bell peppers, baby corn or even some bamboo shoots.
