MAIN DISH

SHRIMP CURRY WITH TAMARIND

Serve this tangy South Indian dish with steamed rice and shredded cucumber mixed with yogurt. Tamarind paste is available in Indian and Asian markets. Or use tamarind puree, sold frozen in most South Florida supermarkets.

• 1 pound shrimp (any size)

• ½ teaspoon fennel seeds

• 1 tablespoon vegetable oil

• 2 cinnamon sticks

• 3 green cardamom pods

• 1 large yellow onion, finely chopped

• 5 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground turmeric

• 1 teaspoon cayenne

• 2 tablespoons tamarind paste

• Salt to taste

Peel and clean the shrimp. Place a small skillet over medium heat and dry-roast the fennel seeds until aromatic. Heat the oil in a large, heavy skillet over medium-high heat and fry the fennel seeds, cinnamon, cardamom and onion until the onions start to brown, about 5 minutes. Stir in the garlic and ginger. Add the shrimp, turmeric, cayenne and tamarind. Toss over high heat until shrimp turn pink and are cooked through. Season to taste with salt. Makes 4 servings.

Source: Adapted from The Food of India (Murdoch, 2002).

Per serving: 207 calories (25 percent from fat), 5.8 g fat (0.7 g saturated, 2.4 g monounsaturated), 172.4 mg cholesterol, 24 g protein, 14.4 g carbohydrates, 1.6 g fiber, 170.9 mg sodium.

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