Made this November 2013; too spicy, too soupy, not quite the right flavor 6 qt sauteuse pan steamer 2 lbs 26/30 shrimp, cut in half (chunks) 1 ½ med onions 2 med-lg tomatoes, seeded ¾ lb green beans, cut to size garlic 13 ½ oz reduced-fat coconut milk 1 Tblsp sambar powder 2 Tblsp curry powder 1 Tblsp garam masala 1 ½ tsp ground coriander salt steamed green beans until almost done, then added once shrimp was cooked made the day before so the flavors could meld NEXT TIME ========= 3 tomatoes, seeded and peeled 2 tsp curry powder 1 tsp sambar powder more green beans (¾ - 1 lb) no coriander (same garam masala) steam green beans; reserve cook onions 'til soft; add tomato, cook until soft; add spices, add shrimp; add garlic late; when shrimp are almost cooked, add green beans, then coconut milk to desired consistency; taste/adjust spices
Time: 90 minutes.
Precision: 2.
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