Vegetables Recipes - Curried Loofahs with Shrimp Recipe

Ingredients 

• 2 teaspoons coriander seeds

• 1 teaspoon cumin seeds

• 4 small angled loofahs, weighing about 1 1/2 lb

• 3 tablespoons peanut oil

• 12 oz raw shelled jumbo shrimp

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon asafoetida (optional)

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon garam masala

• 1 teaspoon salt

• 1/2 teaspoon ground turmeric

• 1 onion, halved and thinly sliced

• 2-3 small red chilies, seeded and sliced

• 4-6 tablespoons water or stock

• 2 plum tomatoes, peeled, seeded, and chopped

• chopped fresh cilantro, to garnish

Serves 4-6 as a light meal

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Method:

1. Put the coriander and cumin seeds in a small heavy-bottomed skillet without any oil. Dry-fry over moderate to high heat until they smell fragrant, taking care not to let them burn. Remove from the pan and grind to a coarse powder with a pestle and mortar.

2. Using a swivel peeler, shave away the edges of the loofahs' sharp ridges. Cut the flesh at an angle into 1/2 inch slices.

3. Heat the oil in a large skillet until almost smoking. Add the shrimp and fry for a few minutes until crisp. Remove with a slotted spoon and drain on paper towels.

4. Reduce the heat to medium and add the mustard seeds and the asafoetida, if you are using it. When the mustard seeds begin to splutter, stir in the ground cumin and coriander seeds, black pepper, garam masala, salt, and turmeric.

5. Stir for 20 seconds, then add the onion and cook for 5 minutes, until it has softened. Next add the chilies and cook for 2 minutes more.

6. When the onion and chilies are soft, stir in the loofah slices with enough water or stock to moisten. Cover and cook for 5 minutes, stirring occasionally, until almost tender.

7. Add the tomatoes and shrimp, and cook for another 5 minutes. Sprinkle with cilantro just before serving.