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Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce
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Yield: 4 servings (1 cup per serving)
Source: Cooking Light Magazine/Website
CL Comments: 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.
Amy's Comments: Fabulous!!!!! Don't be scared by the name! This was easy to put together and SO tasty!! I served over brown basmati
with the Green Beans East Indian-Style. I also added a little extra chicken stock as it was cooking so there was a little
sauce. (PS: it was a little spicy which we loved!)
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 3 per serving or core
CALORIES 179(27% from fat); FAT 5.4g (sat 0.8g,mono 1.2g,poly 2.5g);
PROTEIN 23.5g; CHOLESTEROL 202mg; CALCIUM 77mg; SODIUM 737mg; FIBER
2.9g; IRON 3.9mg; CARBOHYDRATE 8.6g
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