Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 23.5g
  • Carbohydrate: 8.6g
  • Fiber: 2.9g
  • Cholesterol: 202mg
  • Iron: 3.9mg
  • Sodium: 737mg
  • Calcium: 77mg

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

  1. 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.
  2. 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.
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