Very flavorful and quick and easy to make! I served it with couscous and green peas.
Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce
Comments and Reviews 1-5 of 5
AndreaSaunders Posted: 03/15/09
cookinla Posted: 05/16/09
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.
8stringfan Posted: 01/31/11
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!
hopebarrgirl Posted: 07/29/12
This is one of my favorite things to make. SO DELICIOUS! I've made it dozens of times since I first came across it!
dessloch Posted: 09/18/12
Fast and easy, incredibly flavorful, and healthy -- perfect!