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Shrimp in curry sauce

Saturday, 25 November 2017 15:58:13 -0800

Ingredients:

  • shrimp, deveined 1 lb
Merinade:
  • "Sans-Soy" sauce 2 tbsp
  • lemon zest 1 tsp
  • green onion, chopped, 1/8 in pieces 1 tbsp
  • ginger, peeled, chopped 1 tsp
  • salt 1/2 tsp
  • pepper 1/2 tsp
  1. Put shrimps in a bowl, add merinade, stir well to coat shrimps.
  2. Let stand at least 1/2 hour.
Cooking:
  • mustard seed, whole 1/4-1/2 tsp
  • garlic, chopped 2-3 cloves
  • turmeric, fresh, chopped 1-2 tsp
  • ginger, fresh, chopped 1/2 inch
  • cinammon, ground 1/4 tsp
  • nutmeg, ground 1/4 tsp
  • cumin, ground 1 tsp
  • coriander seed, ground 1 tsp
  • chipolte powder 1/2 tsp
  • salt 1/2 tsp
  • black pepper 1/4-1/2 tsp
  • green onion, chopped, 1/8in 2-3 onions
  • clam juice 2 tbsp
  • chickpea "stock"† 2-3 tbsp
  • clarified butter 2-4 tbsp
  • lemon juice 1/2-1 tsp
  1. In a cast-iron skillet over medium heat, saute mustard seeds in some of the butter. In a minute or two the seeds will "pop" a bit like popcorn.
  2. After mustard has popped, saute turmeric, ginger and garlic until starting to soften.
  3. Raise heat a little, add butter if necessary. Put shrimp in pan and saute quickly, stir and turn frequently to make sure that contents are evenly exposed to hot butter.
  4. When shrimp have begun to turn white/pink add remaining spices, mixing quickly with shrimp. Reduce heat to medium or medium low.
  5. Immediately add clam juice and some of the chickpea liquid. Add several tablespoons of water to keep the contents from drying out.
  6. Let simmer for a few minutes, adjusting sauce by adding water or chickpea stock to get a suitable volume and thickness. (Shouldn't be watery or gummy.)
  7. Adjust seasoning with additional salt and pepper as needed. Add lemon juice, stir well and serve.
†"Chickpea stock" is the liquid recovered after pressure cooking chickpeas or black-eyed peas. When draining the beans after cooking, the cooking liquid can be reserved. It's useful for extending and thickening sauces, lending a mild "bean-like" flavor which is often, but not always, desirable.
categories: seafood, Indian

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.