Frank's Recipes! Shrimp in Spicy Coconut Sauce

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Shrimp in Spicy Coconut Sauce

Makes serves 6

For the red pepper paste:
1/2 medium red bell pepper, seeded and chopped
5 medium shallots, peeled and chopped
5 garlic cloves chopped
1 inch piece of fresh ginger chopped
8 raw cashew nuts chopped
1/4 cup Madhur Jaffrey's roasted curry powder *
water as needed

For the sauce:
5 tablespoons corn or peanut oil (I used grapeseed)
1 teaspoon whole black (brown) or yellow mustard seed
15 to 20 fresh curry leaves
Red pepper paste (see above)
1-3/4 cup of water
3/4 to 1 teaspoon salt, or to taste
1 tablespoon thick tamarind paste.

For finishing the dish:
2 pounds medium shrimp
14-ounce can of low fat coconut milk
3 whole fresh hot green chiles

Serve with:
Basmati rice with Dill**

Preparing Red Pepper Paste:
Put red pepper, shallots, garlic and ginger into blender in order listed so moister ingredients are on bottom. Blend and pulse until a paste is made, adding 1-3 tablespoons of water to make a smooth puree. Add cashews and curry powder and puree again to a paste. Set aside.

Preparing the sauce:
Set pan over moderately high heat, add the oil and heat until very hot and almost smoking, then add mustard seeds, the oil should be hot enough for the seeds to "Pop!" As soon as they pop, just a second or two, add the curry leaves. Stir quickly and add the red pepper paste. Fry, stirring the whole time until paste is reduced, turns red-brown in color and starts to separate from the oil - 7 to 10 minutes. Stir in water, salt and tamarind paste, and bring to boil. Lower heat to low and boil slowly for 4-5 minutes. Strain through a sieve into a bow, pushing out every bit of sauce. Return it to the pan. You can make this in the morning, but use it that day!

Shrimp:
Peel and devein shrimp (I don't devein), wash and pat dry. Bring sauce to a gentle simmer. Stir up the coconut milk to blend it and add to the sauce. Add chilies to the sauce (you can leave them whole or chop them depending on your taste in heat). Bring back to a simmer and stir in the shrimp. Poach them stirring gently until they are opaque and just cooked (2-4 minutes only).

Serve with Basmati dill rice on the side (garnishes, little red chiles and sprigs of dill).

*Roasted curry powder

2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorns
1/4 teaspoon whole fenugreek seeds (I use powdered)
1 tablespoon red paprika
1/4 to 1 teaspoon cayenne pepper (I use an Indian red pepper)
1/2 teaspoon turmeric.

Set skillet over moderate head and when hot pour in coriander seeds, peppercorns and fenugreek. Roast in the dry pan, stirring for about 1 minute until an aroma is released. Pour onto a paper towel and let cool. Grind spices in a coffee mill or use a mortar and pestle to get a powder. Add remaining ingredients.

**Basmati rice with dill

2 cups basmati rice
2 tablespoons vegetable oil (or grapeseed oil)
3 whole green cardamom pods
one 2 inch stick of cinnamon
1 large shallot peeled and cut into slivers
1 cup (tightly packed) chopped fresh dill
1 teaspoon salt
2 2/3 cups low fat chicken broth

Wash rice in water (soak and swirl it in water and drain it off, repeat 5 to 6 times). Then pour in enough water to cover rice by one inch and let soak for 30 minutes. Then drain off in a sieve.

Preheat oven to 325. Set oven proof saucepan over moderate high heat, add oil. When hot, stir in cardamom and cinnamon. After a few seconds, add the shallots and let them brown, stir to prevent them from burning. Lower heat, add rice, add dill and salt and sauté for 2 minutes. Stir gently so as not to break the rice - if it starts to stick, lower heat. Pour in broth and bring to a boil. Cover tightly, first with foil then with a lid. Set in middle level of the preheated oven for 30 minutes.

Rice is done when all liquid is absorbed and rice is tender with no bite in the middle. Remove from oven and fluff with a fork. To serve remove the cinnamon stick and cardamom pods.