Indian Shrimp (Dry) Curry

Indian Shrimp Curry
Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
Serves6

* Active time:45 min
* Start to finish:45 min

August 2008
You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and—ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

* 6 to 8 fresh serrano chiles (2 oz total)
* 20 fresh curry leaves (optional)
* 5 garlic cloves, finely chopped
* 1 tablespoon finely chopped peeled ginger
* 2 tablespoons vegetable oil
* 1 teaspoon whole mustard seeds
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1 medium onion, chopped
* 1 lb tomatoes, chopped
* 2 1/2 oz finely grated fresh or dried unsweetened coconut (1 cup)
* 2 lb large shrimp in shell, peeled and deveined

*
Serve with:
white rice

*
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
*
Reduce heat to medium and add spices, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
*
Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
*
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Recipe by Ian Knauer

Photograph by Romulo Yanes

Chile and Bell Pepper Frittata

Diary of a Foodie: Season Three: Chile Peppers: Playing with Fire
Serves6

* Active Time:30 min
* Start to Finish:1 hr


Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

* 8 bacon slices, cut into 1-inch pieces
* 3/4 lb organic waxy potatoes such as fingerlings, Peruvian purple, or Yukon Gold, sliced crosswise into 1/4-inch-thick rounds
* 4 to 6 assorted hot and sweet chiles such as Hungarian wax, Cubanelle (Italian green frying pepper), habanero, serrano, and/or jalapeño
* 1 yellow bell pepper, cut into strips
* 1 green bell pepper, cut into strips
* 3 garlic cloves, finely chopped
* 1 cup sour cream
* 12 large eggs

*
Preheat oven to 350ºF with rack in middle.
*
Cook bacon in an ovenproof 12-inch heavy skillet (preferably cast-iron) over medium heat until beginning to brown, about 5 minutes. Add potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
*
While potatoes cook, stem, seed, and devein chiles, then finely chop.
*
Add chiles and bell peppers to potatoes and cook, stirring occasionally, until peppers are softened, 10 to 12 minutes. Add garlic and cook, stirring occasionally, until pale golden, about 3 minutes.
*
Whisk together sour cream, eggs, 3/4 tsp salt, and 1/2 tsp pepper, then pour over vegetables in skillet.
*
Transfer skillet to oven and bake until eggs are just set, 18 to 24 minutes. Serve warm or at room temperature.