Kolbi Patia (Parsee Shrimp Curry)
indian, main dish, shellfish
1/2 lb medium sized shrimp; *
1 large onions; finely sliced
2 large tomatoes; chopped -=or=-
1 tablespoon tomato puree
4 garlic cloves; mashed
6 slice fresh ginger; chopped
1/2 cup water
1/2 teaspoon ground ginger
1/4 teaspoon ground chillies
1/4 teaspoon ground turmeric
4 green chillies
2 oz fat
1 teaspoon salt
NB * Weighed peeled.
Fry onions in fat until golden brown, then add chopped fresh tomatoes or tomato puree, garlic and fresh ginger. Cook for 10 minutes, adding the water if the mixture gets too dry (eg if using tomato puree). Put in shrimps, the chillies cut in half lengthwise, and the ground spices. Cook a further 10 minutes or so and then add salt to taste. This dish is best eaten with plain boiled rice and Bombay duck. Bombay duck is a dried fish, which should be grilled or baked, but must be crisp and crumbly. Recipe "Complete Book of Curries" Harvey Day MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 16 May 97 National Cooking Echo Ä
Yield: 2 servings