Ditalini Pasta with Mussels and Beans by Emiko Davies
This is a delicious, hearty and always satisfying combination: plump mussels from Taranto’s port and...
2 tbsp oil
3/4 cup minced onion
6-7 cloves garlic, chopped
1 tbsp minced ginger
1 sprig curry leaves
1 cinnamon stick
1-2 green finger-length chillies
1 tsp ground red pepper
1 tsp ground tumeric
4 tsp roasted curry powder
1 large tomato, diced
salt to taste
500g medium shrimp, peeled and deveined, with tails intact
1 1/2 cups thick coconut milk
1. Heat the oil in a pan and fry the onion, garlic, ginger, curry leaves, cinnamon and green chillies until the onion is golden brown.
2. Add the ground red pepper, tumeric, curry powder, diced tomato and salt. Cook, stirring frequently for 10 minutes until the tomato is mashed.
3. Add the shrimp and simmer for 3 minutes or until cooked.
4. Finally, add the thick coconut milk and bring to the boil. Remove from heat and serve.
From “The Asian Kitchen”; read our AGFG book review on this recipe compilation of fabulous recipes from every corner of Asia http://www.agfg.com.au/Blog/post/2011/05/17/Book-Review-The-Asian-Kitchen.aspx
Recipes endorsed by Cheong Liew http://www.agfg.com.au/guide/chef-profile/cheong-liew