Served over white rice flavored with a little sea salt and sesame oil, we really enjoyed it! I had planned to serve it one night but we ended up going out so I had all the ingredients prepped. That done, it came together in minutes. So if you're pressed for time, do the prep a day ahead!
Dry Curry of Shrimp
- About 20 large shrimp, peeled and deveined
- 3 vine-ripened tomatoes
- Vegetable oil
- 1 1/2 inch piece of fresh ginger, peeled and roughly chopped
- 6 cloves garlic, chopped
- 2 tsp. yellow mustard seeds (use black if you can find them)
- 2 dried red chillies, seeded and roughly chopped
- 1/4 tsp. turmeric
- 1 tsp. sea salt
- 1/4 tsp. ground pepper
- about 12 1-foot long Asian long beans (snake beans) or a bunch of green beans if you can't get snake, cut into 1 inch pieces
- juice of 1 lime
Bring a small pot of water to a boil. Preheat oven to 300F. Cut and X in the bottom of each tomato, then dunk into the boiling water for about 10 seconds. Remove with a slotted spoon and then dunk in cold water. When cool enough to handle, peel the whole tomatoes. Put them on a baking sheet and drizzle with just a little oil. Roast them for about 1 1/2 hours. When you take them out of the oven, put them in a bowl to cool a bit then mash the flesh with the back of a fork.
Pound the ginger and garlic with a mortar and pestle to form a rough paste. Remove and set aside.
Crush the mustard seeds with the chilli in the moratr then stir in the turmeric, salt and pepper. Set aside.
In a wok, heat about a tablespoon of oil. Cook the ginger-garlic paste until lightly colored and caramelized. Add the spice mixtures and stir until fragrant. Add the tomatoes and cook until just slightly thickened, about 3-4 minutes. Pour into a bowl and then wipe the wok clean with a damp papertowel.
Heat another tablespoon of oil in the wok and stir-fry the shrimp over high heat until cooked, working in batches if needed. Set them aside in another bowl. Add the beans and stir-fry until they are heated thru and bright green. Add the shrimp and tomato mixture and mix together well. Finish with the lime juice.
Serve over steamed rice - use white, brown, jasmine or even basmati.