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Amber India New Winter Menu!
Amber India introduces the new winter menu, featuring Duck leg kali mirch, Roasted portobello mushroom, Spice crusted sword fish, Badami gosht, Asaf jahi murg korma, Butternut squash pallya and much more. Check out this recipe for Alleppey Shrimp Curry....
Alleppey Shrimp Curry
Serves 4-6
Prep 40min
Cook 20min
Ingredients
1 lb shrimps peeled & de veined
For the spice paste:
6oz grated fresh coconut
1tsp turmeric powder
1½ tsp red chili powder
120ml water
For the sauce:
3tbsp vegetable oil
½ tsp mustard seeds
5 garlic cloves, cut into fine strips
2.5cm piece of fresh ginger, cut into fine strips
4 green chilies, cut lengthways in half
10 fresh curry leaves
5 shallots, sliced
2 green mangoes, peeled, pitted and sliced
1½ tsp salt
600ml fish stock or water
Method
To make the spice paste, put all of the ingredients in a food processor or blender and create a smooth paste. Set aside.
For the sauce, heat the oil in a frying pan and add the mustard seeds.
When they begin to crackle, add the garlic, ginger, green chilies and curry leaves.
Stir quickly, without allowing the garlic to color. Add the shallots, followed by the mangoes, and sauté until soft. Stir in the spice paste, salt and fish stock or water and simmer.
Add the prawns and cook for 2–3 minutes.
Then stir in the coconut milk and remove from the heat.
Don’t cook the curry for too long after adding the shrimps as they overcook
Vittal Shetty
Corporate Chef
Amber India Restaurant
377 Santana Row,1140
San Jose,CA 95128
P:4082485400
F:4082485401
http://www.Amber-India.com
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