Recipe: peri peri kari – mozambique fiery shrimp curry

Mozambique Fiery Shrimp Curry (Peri Peri Kari)

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.