Madhur Jaffreys Shrimp In The Maharashtrian Manner Food

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Madhur Jaffrey's Prawn (Shrimp) Curry image

A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.

Provided by BecR2400

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon cayenne pepper
1 tablespoon bright red paprika (noble-sweet)
1/2 teaspoon ground turmeric
4 garlic cloves, peeled and crushed
1 inch piece fresh gingerroot, peeled and finely grated
1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
3 pieces kokum (or 1 tablespoon tamarind paste)
1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
salt and pepper

Steps:

In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
Serve while hot.

Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4

MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER

Madhur Jaffrey's Shrimp in the Maharashtrian Manner image

This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.

Provided by CityGirl

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb prawns medium-sized shrimp, unpeeled (no heads) or 12 -13 ounces peeled uncooked shrimp
1 garlic clove, finely crushed
1 teaspoon finely grated peeled fresh ginger
3 tablespoons tamarind paste
1/8 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon hot red red chili powder (cayenne pepper)
2 tablespoons vegetable oil
3 garlic cloves, peeled, mashed lightly, but left whole
4 ounces unsweetened coconut milk
1 teaspoon finely chopped fresh coriander
2 fresh hot green chili peppers, finely chopped

Steps:

Peel and devein shrimp if necessary.
Put them in a bowl.
Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
Heat the oil in a frying pan or wok over medium high heat.
When hot, put in the whole mashed cloves of garlic.
Stir until they brown lightly.
Now put in the shrimp.
Stir for 1 minute so that they also brown lightly.
Turn the heat to medium-low.
Put in the coconut milk, fresh coriander, and green chilies.
As soon as the sauce begins to simmer, turn off the heat and serve.

Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8

MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE

Madhur's Shrimp in Mustard Seed and Green Chile Sauce image

Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 10

Ingredients

1 pound medium shrimp, cleaned and deveined
1/2 cup plus 1/4 teaspoon coarse salt
1 1/2 teaspoons brown mustard seeds
1 tablespoon water
1 tablespoon finely chopped onion
1 long hot green chile or 1/3 jalapeno pepper, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Madhur's Spiced Basmati Rice Madhur's Spiced Basmati Rice

Steps:

Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
Divide the rice and shrimp among four plates, and serve.

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MAHUR JAFFREYS’ PRAWNS COOKED MAHARASHTRIAN MANNER

Web Mar 12, 2021 Madhur Jaffreys’ Prawns Maharashtrian Style. Prawns marinated in tamarind paste, ginger and garlic. Simmered in coconut …
From chefmjadams.com
Servings 4
Category Main Course

Put the shrimp in a bowl. Add the crushed garlic, ginger, tamarind paste, turmeric, salt and cayenne pepper. Mix well and set aside for 10 minutes. (no longer since raw ginger affects the texture of the shrimp.
Heat the oil in a saute pan over medium-high heat. When hot, put in the whole, mashed garlic cloves. Put the prawns in but layer them around the pan. Stir for minute so the prawns can brown lightly. Turn over if necessary. Turn the heat to medium-low. Add the coconut milk, fresh coriander, and green chilies. As as soon as the sauce begins to simmer, turn off the heat. Serve along with Basmati Rice and Naan.
Tamarind paste is made from the brick of Tamarind. Take 1/4 of the brick. Tear into little pieces and place in a glass bowl. Pour over 1 cup of very hot water and place a cover over the bowl. Let set overnight. Set a sieve over another bowl. Empty the soaked tamarind and any liquid into the sieve and push as much pulp through with the back of a wooden spoon. Get as much pulp as you can. Scrape the bottom of the sieve, this is the paste. Take the remaining pulp in the sieve. Put back in a bowl and add about a 1/4 cup of more hot water. Stir and put back in the sieve and press again with the back of the wooden spoon. This should make about a cup. You can freeze what you do not use. Will last about 10 days in the fridge.

Madhur Jaffreys Shrimp In The Maharashtrian Manner Food

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.

MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER

MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE

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