Hot and Sour Shrimp Curry

Guessing Game
Thanks everyone for your guesses. I am waiting for the revelation too. I have a strong suspicion that the fruit is water melon but am not completely sure. The fruit will be ready for harvest in a few days. The skin is not coarse so I am guessing it is not cantaloupe. Will keep you posted.

Green Earth
Have you heard of Mulch Volcanoes? I had not till I read the Washington Post a few days ago. Every fall and spring gardeners start applying layers of mulch to the around plants and trees in their garden. The mulch is usually piled around the trees or plants very close to the trunk. This is another one of those truly American rituals carried out during fall and spring. But efforts to spread information that so much mulch application is excessive and is harmful to the tree and hurts it more than helping has not been successful. If you are considering mulching your tree this Fall consider reading this article you will be glad you did it.

The article helped us a lot. I have to confess been applying mulch exactly how we are not supposed to. The only saving grace being we do it once every 2 or 3 years.



This recipe on What you having for your tea was the inspiration for this recipe. I did not have fish but had frozen shrimp on hand.

Hot and Sour Shrimp Curry
Ingredients
1. 15 - 20 Shrimp clean and mix with turmeric powder, salt and chili powder and set aside for 30 minutes
2. 1 Medium sized red onion minced in the food processor (about 1/2 cup)
3. 8 garlic cloves and 1 1/2 inches of ginger minced in the food processor
4. 2-3 tsp chili powder (be careful here since the shrimp are also marinated in chili powder)
5. 3-5 Campari tomatoes or 2 roma tomatoes chopped fine
6. tamarind juice from a small grape sized ball of tamarind (3 tbsp of pulp)
7. 4 green chilies for garnish
8. handful of chopped coriander leaves
9.seasonings: mustard, cumin, curry leaves - 10, fenugreek seeds all about a pinch or two.
10. salt to taste
11. 2 tsp of oil

Method
1. In a pressure cooker heat oil and add the seasonings and when the mustard pops.
2. Add the onion and saute till they turn brown. Add the ginger garlic and let them heat through as well.
3. Now add the minced tomatoes, tamarind pulp and about 1/4 cup ow water.
4. Now place the lid on the cooker and cook for a whistle. If not using a pressure cooker cook in low heat for 10-12 minutes till the onions and tomatoes are all mushy.
5. Let the steam subside, open the cooker, add the shrimp and in a low medium cook till the shrimp are cooked (about 5-6 minutes). Do not overcook, the shrimp will turn hard.
6. Garnish with the green chilies a squeeze of lime.

Serve over rice.