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LOCATION: Recipes >> Indian >> Shrimp Curry 01

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SHRIMP AND CRAB CURRY (SOUTH INDIA)

2 tbsp vegetable or olive oil
2 large onions, chopped
6 cloves garlic, peeled and minced
2 tbsp Bafat
4 large tomatoes, chopped
2 cups coconut milk (canned is fine)
16 large uncooked shrimp, shelled & deveined
1 cup fresh or canned crabmeat
1/2 tsp grount turmeric
1 tsp rice vinegar
1/4 cup bay or curry leaves
salt to taste

Heat the oil in a large skilet for 2 minutes over medium heat.
Add the onions and the garlic and try over low heat for 1 minute.
Add the Bafat, stir well, and fry for 2 minutes. Add the tomatoes
and the coconut milk and cook over medium heat for 8 minutes. Add
the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves,
and cook for 15 minutes. Add salt to taste. Remove the bay/curry
leaves before serving.


Bafat:

1/3 cup coriander seeds
2 tbsp ground cardamom
1/4 cup cumin seeds
2 tbsp ground cinnamon
2 tbsp mustard seeds
2 tbsp ground turmeric
2 tbsp whole peppercorns
1/2 cup hot chile powder
2 tbsp whole cloves
1 tbsp fenugreek seeds

Dry the whole spices in the oven at 200 degrees for 15 minutes,
taking care that they do not burn. Remove them from the oven,
cool, and grind them together with the ground spices in a spice
mill.

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