Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce

Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 179
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 2.5 g
Protein 23.5 g
Carbohydrate 8.6 g
Fiber 2.9 g
Cholesterol 202 mg
Iron 3.9 mg
Sodium 737 mg
Calcium 77 mg

Ingredients

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

Preparation

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.

Note:

November 2001
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