Wednesday, February 22, 2006

Curry Shrimp (paca)

There were some larger Tiger shrimp on sale, so I had some fun tonight cooking up a Curry Shrimp recipe from the Indian cookbook. Turns out to be pretty simple. Fry up some onions (I added zucchini as well for more veggies). Get some turmeric, ginger, chili powder, cumin, and coriander, then add vinegar to make a paste. Saute the spices with the onions. Add the shrimp and a little water and simmer. It wasn't bad. By the way, if anyone decides to do some Indian cooking and hasn't, you will save a lot of money if you can find an Indian grocery. A little spice container of tumeric at the normal grocery store will be easily 3-4 times as expensive as it would be at the Indian grocery. Actually, the big thing for me was to learn how to make a spice paste. That should be useful in all sorts of cooking.

1 comment:

-E said...

our indian grocery sells the pastes ready made. i have a can of vindaloo at home. mmmm, vindaloo.
the only problem with indian cooking is your whole house smells like curry for days and days afterwords.