Peri Peri Kari - Mozambique Fiery Shrimp Curry Recipe | African Recipes
How to prepare "peri peri kari - mozambique fiery shrimp curry"
mozambique fiery shrimp curry (peri peri kari)
posted by jerseyjan at recipegoldmine.com 7/12/01 7:22:07 am
source: courtesy of julie sahni
serves 4
1 1/2 pounds large shrimp, deveined and peeled with the tail left on
1 teaspoon curry powder
1 tablespoon lemon juice
3 tablespoons unsalted butter or peanut oil
2 teaspoons minced garlic
1 small (3 ounce) red onion, peeled and minced
2 teaspoons peri-peri paste (see recipe below) or
2 teaspoons minced fresh, green chiles with seeds
2 medium-size ripe tomatoes, minced or pureed with skin
1 teaspoon lemon thyme, or 1/2 teaspoon thyme
plus 1/2 teaspoon lemon zest
2 tablespoons finely chopped parsley
2 teaspoons paprika
1/2 cup chicken broth or water
coarse salt to taste
in a bowl, toss the shrimp with curry powder and lemon juice and set aside.
heat 1 tablespoon of the butter in a large saute pan over high heat until hot. add the garlic and the shrimp, toss and stir until they turn pink and cut up, about 2 minutes. remove the shrimp into a bowl.
add the remaining butter to the pan along with the onions. reduce the heat to medium-high and cook, stirring, until the onions are soft and begin to brown, about 4 minutes. stir in the peri-peri paste, tomatoes, lemon thyme, parsley, paprika and the broth. cook until the tomatoes are soft and the sauce has thickened, about 3 minutes.
return the shrimp to the sauce and cook until the contents are heated through. check the seasoning and add salt to taste.
serve over plain cooked rice.
indian-style peri peri sauce
makes 1/3 cup
1/2 cup sliced fresh hot red (or green) chiles,
about 10, 5-inch long chiles
2 teaspoons tomato paste or 4 teaspoons tomato puree
1 teaspoon lemon zest
1 teaspoon ground cumin or cumin seeds
combine all the ingredients in a blender or a food processor and process until the chiles are finely minced to a paste. if you are using the cumin seeds, it will not be completely ground which is perfectly acceptable.
julie sahni’s homemade curry powder
makes 1 cup
2/3 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon white peppercorns
24 whole green cardamom pods, about 1 tablespoon
5 dried, whole red chiles, broken into bits
1 (3-inch) cinnamon stick, broken into bits
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon celery seeds or dill seeds
2 tablespoons turmeric
1 tablespoon paprika
32 dried kari leaves or mint leaves
2 teaspoons ground ginger powder
1 teaspoon ground mace or grated nutmeg
1 to 9 teaspoons cayenne
combine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned frying pan. roast the spices over medium-high heat, stirring, until they are lightly colored, about 5 minutes.
remove and cool spice-mixture before grinding into a powder in a coffee grinder. transfer the curry powder into a jar, cover tightly and store in a cool dark place.
