A QUICK SOUTH INDIAN SHRIMP DISH!
A Quick South Indian Shrimp Dish!
I've been cooking Indian food for about 20 years. I don't cook it everyday but I do cook it almost every day. As a result I'm always looking for new recipes, or new (to me) ways of doing old traditional ones. I recently discovered the joys of fast cooking with shrimp. A friend tipped me off to a frozen shrimp sale at our local Whole Foods. Whole cleaned medium sized uncooked shrimp, 50 to a re-sealable bag for 6.99. Well Ok, I thought. I liked the idea of having bags of shrimp in the freezer for unexpected company dinners. But why should company be the only ones to get this treat? Why indeed. I bought a bag. I figured that with a vegetable dish and chapatti added, this one bag would produce two full lunches for us. Why the stress on lunch? We aren't dinner people. Our big main meal of the day is around 1:00 or so. We eat lunch the way most people eat dinner. We feast. Dinner when it rolls around, is an apple, maybe some cheese, nuts etc. In short, not much. Of course we entertain a lot on weekends and this schedule changes, but almost every working day lunch is the thing. I thought with all this beautiful shrimp what better for a fast Indian lunch than a South Indian shrimp dish. One of my favorite cookbooks is Prashad: Cooking with Indian Masters. It was written about 20 years ago and contains recipes and interviews from some of Indian greatest chefs of the time. The dish I cooked this afternoon was from Chef Syed Naseer and is a homey shrimp dish cooked up and simmered quickly. It's called Iggaru Royya. This dish is great with simple boiled rice and chapatti. I served it this afternoon with a spicy turnip poryial. So now these little bags of shrimp are my new best friend, right along with those little bags of cabbage. Add a pan, some scissors and spices and I'm all set. Lunch is in the bag!