Shrimp Curry

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for sending
these along:

The Top 8 Worst Convenience Food Ideas

8. Beet Jerky

7. Pre-Wilted Lettuce

6. Freeze-Dried Twinkies

5. Individually Wrapped Bacon Bits

4. Peel-an-Eel

3. VisceraWhiz Aerosol Liver 'n' Onions

2. Haggis Helper

And the #1 Worst Convenience Food Idea:

1. Corn Dog on a Rope

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            TODAY'S RECIPE
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Although many traditional Indian dishes are fiery hot by Western
standards, they can all be tamed to suit palates accustomed to
milder fare. This dish is an example of how the spiciness can be
adjusted to the taste of the cook.

Shrimp Curry (Jhinga Kari)

1 lb (450 g) jumbo shrimp, peeled and deveined
1 Tbs (15 ml) cider vinegar
1 tsp (5 ml) salt
4 Tbs (60 ml) vegetable oil
1 medium onion, finely chopped
1 Tbs (15 ml) finely chopped ginger
2-3 cloves garlic, finely chopped
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Freshly ground black pepper to taste
1 cups (250 ml) unsweetened coconut milk
Chopped cilantro (coriander leaves) for garnish

Combine the shrimp, vinegar, and salt in a bowl and marinate at
room temperature for about 20 minutes. Heat the oil in a large
heavy skillet over high heat until it is very hot. Saute the onion,
ginger, and garlic until lightly browned, about 5 minutes. Add the
turmeric, cumin, cayenne, and pepper and cook, stirring constantly,
for 1 minute. Add the shrimp along with the marinade and cook,
stirring frequently, until the shrimp are pink, about 1 minute. Add
the coconut milk and bring to a boil, stirring constantly. Reduce
the heat and simmer covered for until the shrimp are firm, about
3 minutes. Serve garnished with chopped cilantro. Serves 4 to 6.
Received on Thu Mar 2 08:16:20 2006