Nepali Shrimp Curried with Lapsi*
- 1.5 lbs medium-size shrimp, cleaned, deveined, and butterflied
- 1/2 lb ripen lapsi, pitted, and pureed (plum also can be used)
- 1 cup onion, finely chopped
- 1/2 cup half and half cream
- 1/2 teaspoon fenugreek seeds
- 3 dried red chilies
- 1 teaspoon curry powder
- 1 tablespoon whole mustard paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon hot chili paste
- 1 tablespoon brown sugar
- 3 tablespoons oil
- Salt and Pepper
- 1 tablespoon chopped scallions for garnish
In a large bowl, combine shrimp with whole mustard paste, salt and pepper. In a non-stick pan, heat one tablespoon of oil on high heat and add shrimp to brown quickly on all sides so as not to cook to doneness at this stage. Reserve in a plate. Drain excess oil.
In a non-stick sauce pan, heat two tablespoons of oil. Splitter fenugreek, followed by dried red chilies until they turn dark. Add chopped onions and saut? on medium-low heat till light brown. Add all the spices, including garlic, ginger, chili paste, curry powder and salt. Stir for a half minute or so to release the aroma. To the spice-mixture, add pureed lapsi, one tablespoon of brown sugar, and cream and allow simmering for 10-15 minutes over low heat. Once the sauce has reduced by half or its desired consistency has been achieved, add browned shrimp and stir thoroughly. Cook it on low heat for about 5 minutes, or until the shrimp is tender. Do not allow overcooking of shrimp. Adjust seasoning with salt and pepper. Garnish with chopped scallions and slivers of lapsi. Serve with rice and roti (flat bread).
*Lapsi is a sub-tropical fruit, primarily found in the Himalayas and used in chutneys and achars.