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Curried Shrimp With Lemon And Tomatoes
(Jhinga Patia ( Parsi))
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| What You Need: |
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2 pounds jumbo shrimp (12 to 15 to the pound)
¼ cup fresh lemon juice
1/3 cup cider vinegar
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground hot red pepper
½ teaspoon fresh ground black pepper
4 teaspoons salt
¼ cup vegetable oil
1 teaspoon black mustard seeds
2 tablespoons scraped, finely chopped fresh ginger root
1 tablespoon finely chopped garlic
1 cup finely chopped onions
6 medium-sized fresh, ripe tomatoes, washed, cored and coarsely chopped, or substitute 2 cups chopped, drained canned tomatoes
2 tablespoons imported jaggery (see Glossary), or substitute dark-brown sugar combined with dark molasses
3 tablespoons finely chopped fresh coriander (cilantro)
3 tablespoons chopped, seeded hot green chili
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| How To Cook: |
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1. Carefully shell the shrimp, but leave the last shell segment and the tail attached. Devein the shrimp by making a shallow incision down the back with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them dry with paper towels.
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2. Combine the lemon juice, vinegar, cumin, turmeric, hot red pepper, black pepper and 3 teaspoons of the salt in a deep bowl, and stir until they are well blended. Drop in the shrimp and turn them about with a large spoon until they are evenly coated with the lemon-and-spice mixture.
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3. Set aside at room temperature to marinate for about 30 minutes, turning and stirring the shrimp occasionally.
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4. In a heavy 10- to 12-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Stir in the mustard seeds and immediately add the ginger, garlic, onions and the remaining teaspoon of salt. Turning and lifting the ingredients constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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5. Drain the marinade from the shrimp into the skillet, add the tomatoes and stir for 3 minutes. Then add the jaggery or brown-sugar mixture and the coriander. Drop in the shrimp and turn them in the sauce until they are coated on all sides.
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6. Then sprinkle the fresh chili on top, partially cover the skillet, and cook over medium heat for 3 or 4 minutes, until the shrimp are pink and firm to the touch.
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7. To serve, transfer the entire contents of the skillet to a deep heated platter or bowl.
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