Title: Shrimp Curry
Categories: Essnce11
Yield: 2 servings

1 ts Black mustard seed
1 c Finely-chopped onion
1/2 c Chopped poblano pepper
1 ts Ground turmeric
1 tb Ground coriander
5 tb Canola or neutral vegetable
-oil
1 c Julienned carrots
1 c Julienned green bell pepper
1 c Sliced okra
1 c Diced eggplant
1 c Peeled; seeded, diced
-tomatoes, (tomato concasse)
1/2 lb Shrimp; peeled and deveined
1/4 c Shredded unsweetened coconut
1 ts Salt
2/3 c Plain yogurt
2 tb Butter; melted
=== GARNISH ===
2 tb Chopped parsley
Curry Oil; see * Note

* Note: See the "Curry Paste" recipe which is included in this collection.

Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add
carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and
bell peppers and cook just until shrimp turn pink. Stir in coconut and
season with salt. Simmer just until heated through and remove from heat.
Stir in yogurt and melted butter. Serve garnished with chopped parsley and
lightly drizzled with Curry Oil. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

10-18-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.