Shrimp and Bamboo Shoot Curry

Name: Shrimp and Bamboo Shoot Curry
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs medium shrimp, peeled and deveined; 2 tablespoons lemon juice; 1 teaspoon salt; 4 tablespoons peanut oil or 4 tablespoons corn oil; 1 medium onion, finely chopped (3/4 cup); 4 garlic cloves, finely chopped; 1 inch fresh ginger, finely chopped; 3/4 cup chopped fresh tomatoes or 3/4 cup chopped canned tomato; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 tablespoon hot red chili pepper flakes (or less to taste); 4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned); 1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water); 3 tablespoons chopped fresh coriander, for garnish

Submitted by FLKeysJen

"From the archives of the Bengal Club in Calcutta, India."

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photo by KateL

Ready In:: 1hr 50mins
Ingredients:: 15
Serves:: 6

ingredients

2 lbs medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon salt
4 tablespoons peanut oil or 4 tablespoons corn oil
1 medium onion, finely chopped (3/4 cup)
4 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
³⁄₄ cup chopped fresh tomatoes or 3/4 cup chopped canned tomato
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon hot red chili pepper flakes (or less to taste)
4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned)
1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water)
3 tablespoons chopped fresh coriander, for garnish

directions

Marinate the shrimp in the lemon juice and salt for 1 hour.
Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
Serve warm with white rice and a variety of table chutneys and pickles.

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Reviews

Absolutely delicious. We often cook prawns with coconut milk but the fresh bamboo shoots added another dimension to this recipe. Its slightly sweet, yet fresh. Couldn't have enough of it!

Arpita D.
Took us by surprise, what a delicious curry! This was very spicy, but not fiery hot -- as much as we could handle (I blew my nose 3 times, so this really clears the sinuses). We used 3/4 the shrimp and 1/2 the bamboo shoots (canned were all I could find). We ate all of the shrimp and had julienned bamboo shoots left over. The bamboo shoots added good texture contrast, but our canned bamboo shoots didn't win us over; we would probably omit them the next time and pour the sauce over steamed vegetables (like green beans) unless I figured out how to sub raw green beans for the bamboo shoots. I am not downgrading the recipe for the bamboo shoots, as they just aren't our favorite, yet others may find them to be the cat's meow. We had this with leftover rice from Recipe #341907, which DH thought was a good combination. Note that spice combinations like this are very good for diabetics, so I figure this is a tasty way to keep one's blood sugar level. This was the spiciest dish we made for The Wild Bunch in ZWT8, for Family Picks, but we will make this curry again.

KateL