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-SHRIMP CURRY-
2 tb Vegetable oil 1 ts Ground cumin
1 1/2 c Coarsely chopped sweet red 1 ts Ground coriander
-pepper 1/2 ts Salt
1 1/2 c Coarsely chopped onion 1/2 c Water
3 Cloves garlic, finely 2 tb Lemon juice
-chopped 1/2 c Plain yogurt
2 tb All-purpose flour 1 1/2 lb Shelled, deveined large
2 ts Paprika -shrimp (or 3 lb if
1 ts Curry powder -purchased in shell)
CORN CAKES
1/4 c Yellow cornmeal -kernel corn
1/4 c Unsifted all-purpose flour 1/3 c Finely chopped sweet red and
1 tb Sugar -green peppers
2 ts Baking powder 1 tb Finely chopped, peeled,
1/4 ts Salt -fresh, or canned
1/4 c Milk -jalapeno peppers
2 lg Eggs 2 tb Chopped fresh cilantro
1 tb Olive or vegetable oil -leaves
1/2 c Fresh or frozen whole Cilantro sprigs (opt.)
1. Prepare Shrimp Curry: In large skillet, heat oil. Add onion,
chopped pepper, and garlic; saute until golden. Remove from heat;
stir in flour, paprika, curry powder, cumin, coriander, and salt.
Gradually stir in water and lemon juice.
2. Return skillet to heat; heat mixture to boiling, stirring until
thickened. Fold in yogurt and shrimp. Bring to boil over high heat;
reduce heat, cover, and simmer until shrimp are pink-8 to 10 minutes.
Keep warm until Corn Cakes are done.
3. Prepare Corn Cakes: In medium-size bowl, combine cornmeal, flour,
sugar, baking powder, and salt. In small bowl, mix milk, eggs, and
oil.
4. Add milk mixture to cornmeal mixture and stir just until combined.
Fold in corn, sweet peppers, and jalapeno peppers.
5. Heat lightly oiled large skillet over medium heat. Spoon batter,
about 1/4 cup at atime, into skillet to make 5 inch rounds. Fry until
surface appears dry and bubbles form around edges; turn and fry on
other side until done-2 to 3 minutes on each side. Remove and keep
warm until all cakes have been fried.
6. To serve, arrange cakes and curry on platter. Sprinkle with chopped
cilantro. Garnish with cilantro sprigs, if desired.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
6 servings
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