Name: Shrimp Madras
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed; 1 teaspoon Curry Powder; 1 teaspoon Garam Masala; 24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered; 1 teaspoon minced garlic; 1 tablespoon vegetable oil; 1 tablespoon tomato paste; 1/4 cup coconut milk, fresh or canned; Coarse salt to taste; 1 tablespoon lemon juice; 1 bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry

Sheenga Chat

Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.

Recipe notes

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