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.
The Perpetual Feast 
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