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Curry Leaf Coriander Shrimp Curry by Preeti Mistry

Curry Leaf Coriander Shrimp Curry by Preeti Mistry

Coriander-Shrimp-Curry.jpeg

FEATURED RECIPE
Episode 2: Preeti Mistry

Curry Leaf Coriander Shrimp Curry

Preeti writes: "This is an easy yet satisfying curry to make. It might be a simple dish, but the sauce is so scrumptious I sometimes just have it over rice on its own. We source sustainable, wild-caught shrimp from the Gulf of Mexico. In the spring, fresh peas are plenti­ful; at times of the year when peas are out of season, we substitute frozen organic peas. Humble and comforting, this dish could quickly become a wel­come addition to a weekly repertoire."

SERVES 6

  • 1/2 cup unsalted butter
  • 12 fresh curry leaves
  • 2 tablespoons ginger, minced
  • 2 tablespoons Dhanna Jeeru Masala (recipe at bottom)
  • 4 cups puréed canned tomatoes
  • 2 tablespoons salt
  • 1 tablespoon Indian red chili powder
  • 2 tablespoons neutral oil
  • 2 pounds wild-caught shrimp, peeled and deveined
  • 2 cups green peas

Directions

Melt the butter in a heavy-bottom, medium saucepan on medium heat. When the butter is fully melted and begins to foam slightly, add the curry leaves and ginger. The curry leaves will crackle a bit. After about 2 minutes, add the masala and stir for another 2 minutes to cook the spices. Add the tomatoes, salt, and red chili powder. Scrape the bottom of the pan to release any ginger or spices that may have stuck to the bottom. Taste and add more salt if necessary. Set the sauce aside.

Heat the oil in a nonstick sauté pan on high. Add the shrimp and let it brown on one side. Turn the shrimp over to brown the other side. Pour the warm sauce on top of the shrimp, and then add the peas. Simmer for about 3 to 5 minutes to ensure the shrimp are cooked all the way through. Serve with turmeric lemon rice.

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Dhanna Jeeru Masala

In Gujarati dhanna jeeru literally means “coriander cumin,” and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends that we don’t toast before grinding.

MAKES 1 CUP

  • 3/4 cup coriander seeds
  • 1/4 cup cumin seeds

Combine the spices and grind them in a spice grinder in batches, until all spices are fully ground. Mix well and keep in an airtight container for up to 4 weeks.

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Reprinted with permission from THE JUHU BEACH CLUB COOKBOOK © 2017 by Preeti Mistry with Sarah Henry, Running Press.

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