Indian Shrimp with Lemon and Tomatoes & Curried Halibut

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this
historical perspective:

Adam and Eve had the ideal marriage. He didn't have to hear about
all the men she could have married, and she didn't have to hear
about the way his mother cooked.

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            TODAY'S RECIPE
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I have published many Indian recipes over the years, but I don't
recall ever featuring seafood before. I should be shot for this
oversight because, as a nation surrounded by warm tropical waters on
two sides, a wide variety of fresh seafood is abundantly available.

Indian Shrimp with Lemon and Tomatoes (Jhinga Patia)

For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

2 lbs (900 g) shrimp. peeled and deveined
1/4 cup (60 ml) ghee or vegetable oil
1 tsp (5 ml) black mustard seeds
2-3 cloves finely chopped garlic
1 medium onion, finely chopped
4-6 ripe tomatoes, cored and coarsely chopped
2 Tbs (30 ml) dark brown sugar
Chopped cilantro (coriander leaves) for garnish
Chopped, seeded jalapeno or other hot green chile
for garnish (optional)

Whisk together the ingredients for the marinade in a mixing bowl.
Add the shrimp, tossing to coat evenly, and marinate at room
temperature for 30 minutes. Heat the ghee in a large heavy skillet
over moderate heat until it is very hot and add the mustard seeds.
Immediately add the garlic and onion and saute, stirring frequently,
until the onion is lightly browned, about 8 minutes. Drain the
marinade from the shrimp and add it to the skillet along with the
tomatoes and brown sugar. Cook, stirring frequently, for about 3
minutes. Add the shrimp and cook, stirring frequently, until the
shrimp are pink and firm, about 3 to 4 minutes. Garnish with
chopped cilantro and jalapeno if desired. Serves 4 to 6.
Received on Fri Sep 9 14:57:43 2005