Coconut Shrimp Curry with Cumin Green Beans

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Coconut curries in my experience have been sweet, viscous, strangely oily sauces with little or no heat from spice, adorned with some sort of meat floating in it over rice. In other words not so appetizing. Not so any longer! This was clean, fresh, warm with just a hint of tropical and easy to make, around 20 minutes. This dish packed a lot of flavor while remaining quite light.

Step one:

1/2 cup white vinegar

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 dried red peppers (we used arbol)

Put the spices and the vinegar in a bowl together to soak while prepping the rest of the delightful dish.

1 large red onion (any onion will do) chopped and fried with 1 tablespoon vegetable oil until quite brown. To this add a whole garam masala mix which is always bay leaves, cinnamon, cloves and green cardamon seeds. We used 1 large bay leaf, 1 cinnamon stick, 5 cloves, and 3 cracked green cardamom pods.

Also needed:

1 lb shrimp, cleaned and deveined, we actually had to use frozen raw shrimp because the fresh didn’t look so hot, and it was fine

1/2 cup unsweetened shredded coconut

1/2 tablespoon fresh garlic (or paste)

1/2 tablespoon fresh ginger (or paste)

1 tomato, chopped (if not available use 1/3 cup yogurt)

3/4 cup chopped cilantro leaves

When the onions are done, remove the whole spices and put the onions into a food processor with the vinegar spice mix from above, 1/2 cup unsweetened coconut, garlic and ginger paste, three raw shrimp, and blend.

Add tomato to this not quite smooth paste and blend again, adding water if necessary until this consistency:

Take this paste and put it into a pan and cook it until almost dry.

Add 2 cups water and shrimp.

Bring to a boil, then cover and simmer for 5-7 minutes.

Add the final touch, 1 cup chopped cilantro leaves, stir in and serve immediately over rice.

Yum!

Cumin Green Beans

1 lb green beans snapped in half

1 teaspoon asafoetida (a spice derived from a species of giant fennel, it has a really great and unique flavor)

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon salt

2 tablespoons vegetable oil

Heat oil in pan a roast the turmeric, cumin seeds and asafoetida until seeds begin to pop add green beans and salt and cover until cooked, stirring often. When beans are almost done, remove cover and cook off liquid.

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