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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
2 tablespoons vegetable or olive oil
2 large onions, chopped
6 cloves garlic, chopped
2 tablespoons bafat (Hurry Curry, see recipe here)
4 large tomatoes, chopped
2 cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder
1 teaspoon rice vinegar
1/4 cup bay or curry leaves
Salt to taste
Instructions
Heat the oil in a large skillet for 2 minutes over medium heat. Add the onions and minced garlic and fry over low heat for 1 minute.
Add the bafat powder, stir well, and fry for 2 minutes. Add the tomatoes and coconut milk, and cook over medium heat for 8 minutes.
Add the shrimp, crab meat, turmeric powder, vinegar, bay or curry leaves and cook for 15 minutes. Add salt to taste. Remove the bay leaves before serving.
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients2 tablespoons vegetable or olive oil
InstructionsHeat the oil in a large skillet for 2 minutes over medium heat. Add the onions and minced garlic and fry over low heat for 1 minute. Add the bafat powder, stir well, and fry for 2 minutes. Add the tomatoes and coconut milk, and cook over medium heat for 8 minutes. Add the shrimp, crab meat, turmeric powder, vinegar, bay or curry leaves and cook for 15 minutes. Add salt to taste. Remove the bay leaves before serving.
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