Madrasi Shrimp Curry in Black Pepper Sauce

My “alternate daughter” came over to help me with an upholstery project. Actually, she mostly did the project while I refinished window sills. She loves curry, so I made this fairly quick shrimp curry from Cooking Light in between coats of stain and finish.  The curry is not too spicy, just pleasantly warm.  Since Madras is in South India where food can sometimes be rather incendiary, I was pleasantly surprised.

Madrasi Shrimp Curry in Black Pepper Sauce

1 Tablespoon vegetable oil
1 teaspoon black mustard seeds
1 cup finely chopped onion
1½ Tablespoons  ground coriander seeds
1½ Tablespoons  grated peeled fresh ginger
1 teaspoon coarsely ground black pepper (or more if you want more heat)
½ teaspoon ground turmeric
2 garlic cloves, minced
½  cup  fat-free, less-sodium chicken broth
2 Tablespoons tomato paste
1 Tablespoon fresh lemon juice
¾ teaspoon salt
1½ pounds large shrimp, peeled and deveined
¼ cup finely chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.

Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. This is important.  It can burn easily. Add shrimp; cook 4 minutes stirring occasionally or until shrimp are done. Sprinkle with cilantro. Makes 4 servings at 5.4 grams of fat/serving.



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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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