Popular in South Indian cooking, aromatic curry leaves are tiny and thin and eaten whole, so no need to fish them out of curries and other dishes as you might with bay leaves. This attractive plant (Murraya koenigii) is easy to grow in South Florida.
Ingredients
- 1 tablespoon whole coriander
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon black peppercorns
- 1/8 teaspoon cayenne pepper
- 4 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- 6-8 curry leaves
- 1 fresh green Thai chili pepper, sliced in half lengthwise
- 1 large onion, chopped in medium dice
- 1 1-inch knob ginger, peeled and grated
- 4 large cloves garlic, peeled and chopped
- 1 medium tomato, chopped
- 1 13.5-oz can coconut milk
- 1 pound Key West pink shrimp, peeled
- 1/2 pound squid, cleaned, cut in 1/2-inch rings
- Jasmine or basmati rice, made according to package directions
- 1 teaspoon amchoor, or to taste
- Salt to taste
About this recipe
Serves 4
Instructions
Combine coriander, turmeric powder, peppercorns and cayenne pepper in a pepper grinder and whir till powdered. In a large skillet, heat oil over medium heat until hot. Add mustard seeds – they will pop and sputter – and fenugreek seeds, curry leaves, chili pepper and onion. Sauté until onion is very light brown. Add chopped tomato, ginger and garlic and cook for 2-3 minutes. Add ground spice mixture, lower heat and cook, stirring constantly for 2-3 minutes. If dry, add a spoonful or two of water. Add coconut milk and salt and bring to a boil. Add shrimp and squid and cook over medium heat just until done and no longer, or the shrimp will become rubbery and the squid tough. The shrimp will be bright pink and opaque and the squid rings white. Add amchoor and salt to taste. Serve immediately with jasmine or basmati rice.
