In south India, this dish is also prepared with chicken, duck, goat, and lamb; vegetarian versions are made with black-eyed peas. Serve this with Spiced Basmati Pilaf with Garden Peas.
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 cup finely chopped onion
1 1/2 tablespoons ground coriander seeds
1 1/2 tablespoons grated peeled fresh ginger
2 teaspoons black peppercorns, crushed
1/2 teaspoon ground turmeric
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro
How to Make It
Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.
Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.
We loved this recipe, but I made it for two people using half as much shrimp but all the other ingredients, thus providing a lovely spicey sauce. I also used canned tomato sauce in place of tomato paste.
Good, basic recipe. I substituted ground coriander, fresh ground pepper, and ketchup for the tomato paste tonight and it worked just fine. I found it to be only medium spicy. Served over steamed jasmine rice and a Thai style cucumber salad along side. I would make it again but I doubt I'd serve it to guests.
Simply fantastic! I've done a lot of Indian cooking and in general I feel like Cooking Light recipes often "dumb down" the flavors a bit, but not in this recipe. The spices are strong and assertive and work together beautifully. There is little sauce to cover the shrimp - this is, to some degree, a dry curry. Cook and prep are fairly short, unless you have to peel and devein 1.5 lbs of shrimp. To folks who feel that all Indian dishes are spicy hot, this is a great way to learn first-hand just how false that typical American belief really is. This dish is spicy in that the spices give it a wonderful rich and dynamic flavor, but it's not hot. If anything, between the turmeric and coriander, it's a somewhat nutty and sweet flavored dish punctuated by the flavor of black peppercorn. I will definitely make this again!
I thought this was just ok. Though the flavor was good, I think my expectations were off. I followed the recipe exactly and I thought there would be more of a "sauce," but it was really more of a "paste" that coated the shrimp (I halved the recipe, so maybe that was why?). I also thought it would be a bit spicier, though I should have known with just black pepper it wouldn't get to the spiciness I was expecting. I served with basmati rice but since there wasn't a sauce the rice was kind of a waste.