Shrimp Curry

Recipe Ingredients

1 teaspoon	5ml	Black mustard seed
1 cup	62g / 2.2oz	Finely-chopped onion
1/2 cup	73g / 2.6oz	Chopped poblano pepper
1 teaspoon	5ml	Ground turmeric
1 tablespoon	15ml	Ground coriander
5 tablespoons	75ml	Canola or neutral vegetable oil
1 cup	110g / 3.9oz	Julienned carrots
1 cup	237ml	Julienned green bell pepper
1 cup	237ml	Sliced okra
1 cup	146g / 5.1oz	Diced eggplant
1 cup	62g / 2.2oz	Peeled, seeded, diced tomatoes - (tomato concasse)
1/2 lb	227g / 8oz	Shrimp - peeled and deveined
1/4 cup	23g / 0.8oz	Shredded unsweetened coconut
1 teaspoon	5ml	Salt
2/3 cup	157ml	Plain yogurt
2 tablespoons	30ml	Butter - melted
		Garnish
2 tablespoons	30ml	Chopped parsley
		Curry Oil - see * Note

Recipe Instructions

* Note: See the "Curry Paste" recipe which is included in this collection.

Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with Curry Oil.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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