Gourmet's Adventures with Ruth: Season One: Julie Sahni's New York
- Active time:35 min
- Start to finish:35 min
- 1/2 stick unsalted butter (for 3 Tbsp ghee)
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon Indian brown or yellow mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon Indian red chile powder
- 1/2 teaspoon kosher salt (or 1/4 tsp fine salt)
- 1 lb jumbo shrimp (about 20), peeled, leaving tail segment attached, and deveined
- 1 tablespoon minced garlic (3 medium cloves)
- a (1- by 2-inch) piece ginger, peeled and thinly sliced lengthwise (about 12 long slices)
- 12 fresh kari leaves
- 1/2 lime
- 1/2 coarsely ground black pepper, preferably Tellicherry
Equipmenta karhai (wok like pot with 2 handles), wok, or large heavy skillet; a coffee/spice grinder
Bring butter to a boil in a very small heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 5 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and becomes translucent and fragrant, about 8 minutes more.
Remove ghee from heat and pour through a fine mesh sieve into karhai, wok, or skillet.
Combine fenugreek and mustard seeds in spice grinder and finely grind. Put in a large bowl and stir in cumin, coriander, chile powder and salt. Add shrimp, tossing to coat with spices.
Heat ghee in wok over medium-high heat until hot, then add garlic, ginger, and kari leaves and cook, stirring, until garlic is golden, about 1 minute. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Remove from heat then squeeze lime over shrimp and sprinkle with pepper.