Sunday, November 21, 2010

King Prawn Korma

Still cleaning out the freezers… :)

I am quite embarrassed to reveal that one recent dinner came as a result of my finding a bag of jumbo butterflied shrimp, in the bottom of the bottom-most basket in the biggest freezer, which had been there since July 2009. *blush* I’ve come across it on occasion, and was “saving” the shrimp for grilling, but I cleaned and covered our grill last week. I also thought that it probably should be cooked in a sauce since it may not have the best flavor or texture after being frozen for so long.

In one of my favorite cookbooks, Curry, Fire & Spice by Mridula Baljekar, I found a recipe for King Prawn Korma which fit the bill nicely. It was also a snap to make. The shrimp were surprisingly good, just a little tough, but the flavor of the sauce more than made up for it. I served the shrimp over rice with some vegetables also sautéed in Indian spices. I soooo adore Indian food! :)

* Exported from MasterCook *

King Prawn Korma

Recipe By: Mridula Baljekar

Servings: 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound jumbo shrimp -- (about 10-12) Peeled and deveined; well-drained if

previously frozen

2 tablespoons plain yogurt

1 teaspoon paprika

1 teaspoon garam masala

1 tablespoon tomato paste

1/4 cup coconut milk

1 teaspoon chili powder

2/3 cup water

1 tablespoon canola oil

1 teaspoon crushed garlic

1 teaspoon grated ginger root

1 piece cinnamon stick -- 1"; halved

2 whole green cardamom pods

1 tablespoon chopped fresh cilantro

Mix yogurt through chili powder in a bowl. Slowly add water and whisk until combined. Season with salt, if desired. Set aside.

Heat the oil in a wok and add the garlic through cardamom and fry over low heat for 1-2 minutes (do not allow spices to burn). Pour in the yogurt mixture and bring to a boil, stirring occasionally. Add the prawns and cook, stirring constantly, until sauce starts to thicken and prawns are opaque.

Served over hot steamed rice, sprinkle with cilantro.


"Curry Fire & Spice: Over 150 Great Curries from India and Asia"

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Per serving: 197 Calories (kcal); 9g Total Fat (4g Saturated); (43% calories from fat); 24g Protein; 4g Carbohydrate; 173mg Cholesterol; 214mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : I used lowfat yogurt and light coconut milk.

*I also stirred in 1/2 teaspoon of coconut extract just before serving to "punch up" the coconut flavor.*

*Note to Vicci the Forgetful-- place the coconut extract bottle on one of the dinner plates so you don't forget this step. :)

Also added red pepper flakes at the table.