Kolambi Kaju Curry Recipe - The Washington Post

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Deeply spiced and ready in under an hour, this coconut scented curry comes from chef Sanjeev Kapoor’s “How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen.” The original dish calls for tender green cashews and fresh, young coconut; here, it’s been adapted to feature shrimp. To approximate the texture of Indian cashews that are soft and almost creamy, you'll soak raw cashews in very warm water before draining and adding them to the dish. The curry’s level of heat can be adjusted by using the low-end range of cayenne and green pepper, and also by adding an optional dollop of coconut cream (the stuff that forms at the top of a can of coconut milk) at the end. Tamarind pulp is available at Indian markets.

Serve with rice.

Refrigerate for up to 4 days.

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Ingredients

measuring cup

Servings: 4

  • 20 raw cashews (1 1/3 ounces), plus more for optional garnish
  • 20 large raw shrimp (1 pound), peeled and deveined
  • 1 to 2 small fresh chiles, preferably red, stemmed
  • 16 cloves garlic (from 1 to 2 heads), divided
  • One (2-inch) piece fresh ginger, chopped
  • 8 whole black peppercorns
  • 4 whole cloves
  • 1/2 teaspoon ground cinnamon
  • Leaves from 8 to 10 stems fresh cilantro, divided
  • 1 3/4 cups water, divided, plus more as needed
  • 1 medium red onion (8 ounces), cut into chunks
  • 1/4 cup vegetable oil
  • 1 to 2 teaspoons red chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon fine salt, plus more to taste
  • 4 teaspoons seedless tamarind pulp, (may substitute tamarind concentrate)
  • 2 to 4 tablespoons unsweetened coconut cream (optional; not to be confused with cream of coconut)

Directions

  • Step 1

    Place the cashews in a medium bowl and cover with very warm water. Rinse the shrimp under cool, running water, then drain.

  • Step 2

    In the bowl of a mini food processor, combine the chiles, 8 cloves of the garlic, the ginger, peppercorns, cloves, cinnamon, half of the cilantro and 1/4 cup of the water. Process to form a paste, making sure the spices are thoroughly ground. Scrape into a bowl.

  • Step 3

    Add the onion to the food processor, and pulse until finely chopped but not soupy. Smash the remaining cloves of garlic and finely chop the remaining cilantro.

  • Step 4

    In a large, nonstick saute pan or skillet over medium heat, heat the oil until shimmering. Add the smashed garlic and cook, stirring as needed to keep it from burning, about 2 minutes. Add the onion and cook, stirring, until softened, about 4 minutes.

  • Step 5

    Add the chile-ginger paste and cook for 5 minutes, stirring to incorporate. Add the chili powder, turmeric and salt and cook, stirring, for 30 seconds. Stir in the tamarind pulp, then taste, and if desired, season with additional salt. Add the remaining 1 1/2 cups of water, stir to incorporate and bring to a gentle simmer.

  • Step 6

    Add the shrimp. Drain the cashews and add them as well. Cook, stirring a few times, until the shrimp is opaque and just cooked through, 4 to 6 minutes.

  • Step 7

    If desired, add the coconut cream and stir to incorporate. Add water as needed to form a smooth sauce.

  • Step 8

    Divide among individual plates or shallow bowls. Sprinkle with the remaining cilantro and more cashews, if desired. Serve hot.

  • Step 9

    NOTE: To peel a head of garlic more easily, peel away excess papery skin, then soak it in warm water for 5 minutes. Or separate the cloves and place them in a jar with a tight-fitting lid; shake vigorously to dislodge the papery skins.

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    Nutritional Facts

    Per serving

    • Calories

      320

    • Fat

      23 g

    • Saturated Fat

      3 g

    • Carbohydrates

      21 g

    • Sodium

      650 mg

    • Cholesterol

      55 mg

    • Protein

      12 g

    • Fiber

      3 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Sanjeev Kapoor’s "How to Cook Indian: More than 500 Classic Recipes for the Modern Kitchen" (Stewart, Tabori & Chang, 2011).

    Tested by Bonnie S. Benwick and G. Daniela Galarza.

    Published April 5, 2011

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