Shrimp And Bamboo Shoot Curry

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From the archives of the bengal club in calcutta, india.

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Steps

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Marinate the shrimp in the lemon juice and salt for 1 hour.

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Heat the oil in a pan , add the onion , and stir fry it over moderate heat until it turns light brown.

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Add the garlic and ginger and stir fry another minute.

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Add the tomato and mix well.

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Add the cumin , coriander , turmeric and chili flakes and stir for a minute or two to integrate all the seasonings.

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Add the shrimp and marinade , bamboo shoots , and the coconut milk and water.

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Simmer the mixture over low heat for 15-20 minutes.

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Adjust the salt if necessary.

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Remove the pan from the heat , cover , and let stand for 10 minutes , which allows the coconut milk to be absorbed by the shrimp and bamboo shoots.

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Garnish with the fresh coriander.

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Serve warm with white rice and a variety of table chutneys and pickles.

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Ingredients

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medium shrimp, lemon juice, salt, peanut oil, onion, garlic cloves, fresh ginger, fresh tomatoes, ground cumin, ground coriander, turmeric, red chili pepper flakes, bamboo shoots, coconut milk, fresh coriander