SHRIMP CURRY WITH CHAYOTE

Shrimp Curry with Chayote image

Number Of Ingredients 11

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2 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 chayote, peeled and cut into 1-inch pieces
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 to 1 cup water
25 to 30 fresh large shrimp (21 to 30 per pound), shelled and deveined, with tails removed
1 teaspoon fresh curry leaves
1 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground asafoetida
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Heat the oil in a large nonstick saucepan over medium-high heat, and add the mustard seeds they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides.2. Quickly add the chayote, turmeric, salt, and 1/2 cup water, cover the skillet, and cook, stirring as needed, until the chayote is tender but not mushy, 7 to 10 minutes.3. Add the shrimp, curry leaves, cayenne pepper, and asafoetida and cook, stirring, until the shrimp are pink and opaque, about 7 minutes. Press some of the chayote along the sides of the pan. For a saucier dish, add the remaining water and simmer about 2 minutes. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves