Servings: three to four.
This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.
Serve with toasted pita, or even better, crisped pappadams.
This recipe taught me a great technique for cooking shrimp. They were cooked through but not tough. Salt was added at various intervals which made tasting for salt at the end a breeze.
Loved the flavor.
This meal got a ‘This is great!’ from the whole family! I doubled the recipe and it was delicious!
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