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Shrimp Madras

Sheenga Chat

Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1

1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed

1

teaspoon Curry Powder

1

teaspoon Garam Masala

24

fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered

1

teaspoon minced garlic

1

tablespoon vegetable oil

1

tablespoon tomato paste

1

/4 cup coconut milk, fresh or canned

Coarse salt to taste

1

tablespoon lemon juice

1

bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry

Need to make a substitution?

Preparation

  1. Step 1

    1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.

    Step 2

    2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.

    Step 3

    3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.

Introduction to Indian Cooking, Ten Speed Press
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