Recipe for cooking peri peri kari - mozambique fiery shrimp curry

Recipes from Africa :: African Main Dish Seafood

Posted by jerseyjan at recipegoldmine.com 7/12/01 7:22:07 am

Source: Courtesy of Julie Sahni

Serves 4

1 1/2 lb. (one and a half lbs. ) large shrimp, deveined and peeled with the tail left on
1 tsp. curry powder
1 Tbsp. lemon juice
3 Tbsp. unsalted butter or peanut oil
2 tsp. minced garlic
1 small (3 ounce) red onion, peeled and minced
2 tsp. peri-peri paste (see recipe below) or
    2 tsp. minced fresh, green chiles with seeds
2 med.-size ripe tomatoes, minced or pureed with skin
1 tsp. lemon thyme, or 1/2 tsp. thyme
    plus 1/2 tsp. lemon zest
2 Tbsp. finely chopped parsley
2 tsp. paprika
1/2 c. 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 Tbsp. 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 mins. Remove the shrimp into a bowl.

Add the remaining butter to the pan along with the onions. Reduce the heat to med.-high and cook, stirring, until the onions are soft and begin to brown, about 4 mins. 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 mins.

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 c.

1/2 c. sliced fresh hot red (or green) chiles,
    about 10, 5-in. long chiles
2 tsp. tomato paste or 4 tsp. tomato puree
1 tsp. lemon zest
1 tsp. 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 c.

2/3 c. coriander seeds
1 1/2 Tbsp. cumin seeds
1 Tbsp. yellow mustard seeds
1 Tbsp. fenugreek seeds
1 Tbsp. white peppercorns
24 whole green cardamom pods, about 1 Tbsp.
5 dried, whole red chiles, broken into bits
1 (3-in.) cinnamon stick, broken into bits
1 tsp. fennel seeds
1 tsp. whole cloves
1 tsp. celery seeds or dill seeds
2 Tbsp. turmeric
1 Tbsp. paprika
32 dried kari leaves or mint leaves
2 tsp. ground ginger powder
1 tsp. ground mace or grated nutmeg
1 to 9 tsp. cayenne

Combine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned frying pan. Roast the spices over med.-high heat, stirring, until they are lightly colored, about 5 mins.

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.