Keralites in the Backwaters sauté large tiger prawns -- raised in the brackish waters of the region’s rice paddies -- with onions and a complex masala paste of garlic, ginger and eight different spices. Make the masala paste in large quantities and keep it in the refrigerator for up to a week; it’s great as a dry rub or marinade for fish and chicken. Ingredients MASALA PASTE 1 1/2 teaspoons coriander seeds 1 each Cardamom pod seeds only 1/8 teaspoon anise seeds 1 each whole clove 1/2 teaspoon crushed red pepper 1 1/2-inch piece Cinnamon stick 1/4 teaspoon black peppercorns 1 tablespoon vegetable oil 1 tablespoon cider vinegar 2 teaspoons fresh ginger finely grated 1 each garlic clove minced 1/2 teaspoon turmeric Salt SHRIMP 3 tablespoons vegetable oil 10 each fresh curry leaves 2 each garlic cloves minced 1 large onion thinly sliced One 1/2-inch piece of ginger 1/2 cup canned whole tomatoes with juice chopped 1 pound large shrimp shelled and deveined

Instructions
MAKE THE MASALA PASTE: In a spice grinder, combine the coriander, cardamom and anise seeds with the clove, crushed red pepper, cinnamon and peppercorns and grind to a fine powder. Transfer to a small bowl and stir in the oil, vinegar, ginger, garlic and turmeric. Season the masala paste with salt.

MAKE THE SHRIMP: In a large skillet, heat the oil until shimmering. Add the curry leaves and cook over moderately high heat until they sizzle, about 10 seconds. Add the garlic, onion and ginger and cook over moderate heat, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the masala paste and cook, stirring, until fragrant, about 5 minutes. Add the tomatoes and their juice and cook, scraping up any browned bits from the bottom of the skillet.
Add the shrimp to the skillet in an even layer and season with salt. Simmer, turning once, until just cooked through, about 3 minutes, then serve.

MAKE AHEAD The masala paste can be made 1 day in advance and stored in an airtight container at room temperature. The recipe can be made through Step 2 up to 4 hours ahead. Reheat before adding the shrimp.

SERVE WITH Steamed white rice.


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Yields: 4 Servings
     Food & Wine magazine, December 2006, page 217

notes:  WINE To elevate the sweet-spicy flavors in this dish, consider a Sémillon like the 2005 Fortitude Luvisi from Etude, which has clean lemon-lime flavors and balanced acidity. Produced by one of California’s oldest grape-growing families, it is a rare Sémillon-only wine made with grapes grown in Napa Valley.

Recipe by Aniamma Philip

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