Madras Shrimp Molahu Veritadu Curry in Black Pepper Sauce

In south India, this dish is also prepared with chicken, duck, goat, and lamb; vegetarian versions are made with black-eyed peas. Serve this with Spiced Basmati Pilaf with Garden Peas.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  vegetable oil
• 1  teaspoon  mustard seeds
• 1  cup  finely chopped onion
• 1 1/2  tablespoons  ground coriander seeds
• 1 1/2  tablespoons  grated peeled fresh ginger
• 2  teaspoons  black peppercorns, crushed
• 1/2  teaspoon  ground turmeric
• 2  garlic cloves, minced
• 1/2  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  tomato paste
• 1  tablespoon  fresh lemon juice
• 3/4  teaspoon  salt
• 1 1/2  pounds  large shrimp, peeled and deveined
• 1/4  cup  finely chopped fresh cilantro

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.

Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.

Nutritional Information

Calories:

179 (27% from fat)

Fat:

5.4g (sat 0.8g,mono 1.2g,poly 2.5g)

Protein:

23.5g

Carbohydrate:

8.6g

Fiber:

2.9g

Cholesterol:

202mg

Iron:

3.9mg

Sodium:

737mg

Calcium:

77mg