Sheenga Chat
Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
Step 2
2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
Step 3
3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
