I love the fragrance of tumeric, cumin, coriander, and ginger wafting through the kitchen. It means there is something exotic on the menu. And this week it is a wonderfully spicy dish from Madjur Jaffrey our March Chef for I Heart Cooking Clubs.
shrimp with zucchinis
3/4 lb shrimp, thawed and peeled
2 medium zucchini, Julienned
5 tablespoons vegetable oil
6 cloves garlic, peeled and very finely chopped
3 small canned tomatoes, finely chopped plus 1/2 cup of the tomato liquid
1 cup finely chopped fresh coriander
1 fresh hot green chile, finely chopped
1/2 teaspoon ground turmeric
1 1/2 teaspoons ground cumin seeds
1/4 teaspoon cayenne
1 teaspoon very finely grated fresh ginger
1 tablespoon lemon juice
Put the zucchini strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry.
Put the shrimp on paper towels and dry.
Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown. Add the rest of the ingredients, except the shrimp and cook until just mixed. Add the shrimp, cover, and cook until the shrimp are opaque. About 3 – 4 minutes.
Uncover and let the liquid cook, if there is any, until you have a nice thick sauce.
You can serve over rice.
This was delicious. Full of flavor even though I left out the hot chili. As usual, I cut the recipe in half except for the spices. You can never have enough spice!
The recipe is from Madjur’s Indian Cooking page 118.
There’s more of Madjur on the IHCC page.