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Prawn Varuval

Gourmet's Adventures with Ruth: Season One: Julie Sahni's New York

  • Active time:35 min
  • Start to finish:35 min
December 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and it view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
  • 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
  • Equipment

    a karhai (wok like pot with 2 handles), wok, or large heavy skillet; a coffee/spice grinder

Make ghee

  • 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.

Season shrimp

  • 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.

Cook shrimp

  • 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.