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Ингредиенты
- 1 1/2 lbs shrimp, peeled and deveined but with tails left on
- 3/4 t cayenne or paprika
- 1/2 t turmeric
- 1/2 t ground cumin
- 1 1/2 T fresh lemon or lime juice
- 1 1/2 T vegetable oil
- 1 t black/brown mustard seeds
- 6 fresh or 10 frozen curry leaves (I used frozenâJungle Jimâs has those fresh too, but I keep them in the freezer where they last longer)
- 1/4 cup finely chopped scallion (I was out of but would use next time)
- Additional lime/lemon wedges for serving
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 808g | |
| Calories 843 | |
| Calories from Fat 181 | 21% |
| Total Fat 20.31g | 25% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.17g | |
| Cholesterol 1034mg | 345% |
| Sodium 1015mg | 42% |
| Potassium 1526mg | 44% |
| Total Carbs 20.17g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.79g | 2% |
| Protein 140.66g | 225% |
%20a%20grocery%20store%20like%20Jungle%20Jim%E2%80%99s,%20where%20one%20can%20easily%20and%20regularly%20find%20fresh%20fenugreek%20greens.%20Because%20they%20are%20there,%20I%20feel%20compelled%20to%20continue%20trying%20them%20in%20Indian%20dishes,%20despite%20my%20admitted%20lukewarm%20feelings%20toward%20cooked%20greens.%20And%20so%20I%20bought%20them%20for%20an%20Indian%20potato%20curry,%20and%20decided,%20on%20a%20whim,%20to%20serve%20that%20with%20a%20more%20plainly%20cooked%20seafood%20dish.%3C/p%3E%3Cp%3EWhich%20is%20where%20these%20shrimp%20came%20in.%20They%20are%20unusual%20for%20us%20because%20I%20don%E2%80%99t%20think%20they%20really%20complement%20plain%20rice;%20they%20are%20not%20saucy%20enough.%20They%20are%20best%20eaten%20plain,%20as%20is,%20with%20a%20squirt%20of%20lime%20or%20lemon%20juice.%20But%20starch%20was%20already%20covered%20in%20the%20copious%20potatoes%20in%20the%20fenugreek%20curry%20(that%20recipe%20to%20come%20later),%20so%20I%20did%20not%20need%20a%20saucy%20dish.%3C/p%3E%3Cp%3EThese%20shrimp%20were%20splendid.%20Frankly%20I%E2%80%99d%20be%20shocked%20if%20my%20Indian-food-disliking%20family%20would%20not%20like%20them.%20Which%20is%20not%20to%20say%20that%20they%20are%20plain,%20but%20rather%20that%20the%20bulk%20of%20their%20flavor%20comes%20from%20ingredients%20that%20are%20familiar%20to%20Mexican%20food%20loving%20Americans,%20like%20cumin%20and%20lime/lemon%20juice.%20The%20mustard%20seeds%20and%20curry%20leaves%20add%20another%20dimension,%20to%20be%20sure,%20but%20nonetheless%20I%20would%20call%20these%20shrimp%20a%20good%20gateway%20dish.%3C/p%3E%3Cp%3EMangalore%20Fried%20Shrimp%3C/p%3E%3Cp%3EAdapted%20from%20Suvir%20Saran%E2%80%99s%20Indian%20Home%20Cooking%3C/p%3E%3Cp%3ERinse%20the%20shrimp%20and%20then%20pat%20them%20dry.%20In%20a%20bowl,%20sprinkle%20the%20cayenne/paprika,%20turmeric%20and%20cumin%20over%20them%20and%20toss.%20Then%20sprinkle%20them%20with%20the%20lemon/lime%20juice%20and%20toss%20again,%20to%20evenly%20distribute%20the%20juice%20and%20spices.%20Cover%20and%20chill%20for%2030%20minutes.%3C/p%3E%3Cp%3EHeat%20a%20large%20nonstick%20skillet%20over%20high%20heat%20with%20the%20vegetable%20oil%20in%20it.%20When%20it%20is%20hot,%20add%20the%20mustard%20seeds%20and%20curry%20leaves%20(stand%20back%E2%80%93those%20leaves%20will%20splatter!).%20After%20the%20mustard%20seeds%20finish%20popping,%20add%20the%20shrimp%20and%20fry%20them,%20stirring,%20for%2030-60%20seconds,%20until%20they%20are%20pink,%20opaque%20and%20curled.%20Do%20not%20overcook%20(I%20walked%20away%20and%20did%20just%20that,%20alas,%20but%20we%20still%20loved%20them).%20Add%20the%20finely%20chopped%20scallion,%20toss,%20and%20serve%20with%20lemon%20or%20lime%20wedges.%3C/p%3E){kind=link}