Madras Shrimp

Madras, a city in southern India, has a fascinating history. They may have changed the name to Chennai, but their Madras dishes have retained the name, and are known for their spicy nature the world over. This recipe is a modification of one provided by Julie Sahni, the author of Savoring India. It appeared in the November 2001 issue of Cooking Light. The heat is provided by the considerable amount of crushed black peppercorns — two teaspoons! — which I halved while preparing the dish, to make it more kid-friendly. There is quite an interplay of flavors here, like a curry, but with the spice mixture being combined in the skillet as the dish cooks, instead of coming from a pre-made spice mix.

1 tablespoon canola oil
1 teaspoon mustard seeds
1 cup chopped onions
1 1/2 tablespoons ground coriander
2 tablespoons minced ginger
1 teaspoon crushed black pepper
1/2 teaspoon turmeric
1 tablespoon minced garlic
1/2 cup chicken broth
2 tablespoons tomato paste
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup chopped cilantro

Heat the oil in a large skillet over medium high heat. Add the mustard seeds and cover. Cook for 5 minutes or so, until popping has ceased (this is fun to watch under a glass cover). Add onions, coriander, ginger, black pepper, turmeric and garlic. Stir to distribute flavors and allow them to meld. Cook for 5 minutes or so, until onions are translucent and limp. Add chicken broth, tomato paste, lemon juice and salt. Stir well until tomato paste is dissolved and well-incorporated. Add shrimp, folding gently to coat with the sauce as it cooks, just until shrimp is cooked through, about 5 minutes. Transfer to a serving platter and garnish with chopped cilantro. Serves 4.