Shrimp Madras
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1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon curry powder
1 teaspoon Garam Masala
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch (6 ounces) watercress, trimmed, rinsed, and patted dry
1. Place the shrimp in a bowl. Add the curry powder, Garam Masala,
garlic, and oil and mix with shrimps.
2. Heat a frying pan over high heat until very hot. Add the shrimps
and sear, shaking and tossing, for 1 minute, or until they begin
to turn pink and curl up. Whisk the tomato paste into the coconut
milk and add to the shrimps. Continue to cook until the sauce is
reduced to a glaze and the shrimps are cooked through, about 5
minutes. Sprinkle with salt and lemon juice and turn off the heat.
3. Spread the watercress on a plate and mound the shrimps on top of
it. Serve immediately.
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