Indian cuisine consists of countless regional cuisines which date back thousands of years. It also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent. Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with the Mongols and the British, making it a unique blend of some various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean. Today I present curry shrimp which is loaded with flavor and spice. The sauce's base consists of tomatoes, and an array spices. It is finished with a touch of cream, depending on the intensity of heat that is desired. Simple basmati rice is all that is needed to complete the dish.
Curry Shrimp
1 lb peeled and deveined shrimp
1 14 oz can tomatoes
1 small onion diced
1 red chili diced
2 T fenugreek
2 cardamom pods, cracked
1 cinnamon stick
1 t coriander
1 t cumin
1 T turmeric
1 t cayenne
heavy cream
Saute onion, pepper, and feugreek until soft. Add additional spices and saute until fragrant 1-2 minutes. Add tomatoes and shrimp. Cover and cook until shrimp are pink, about 5 minutes (depending on the size of your shrimp). Finish with a dash of cream, or more if you would like to tone down the heat intensity.
Cook basmati rice according to package, add in 1 bay leaf while cooking.
Until tomorrow...Peace
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