Shrimp Curry - Galician Style
Albariño is a natural with seafood and shellfish but this in no way should be misunderstood as Albarino being a soft or timid wine. This recipe provided by the folks at Rias Baixas demonstrates that Albariño has an affinity with seafood while loving the task of pairing with bold flavors.
Ingredients
1 large onion, chopped
4 dried red chilies
1 tablespoon dry, unsweetened coconut
1 teaspoon black mustard seeds
2 tablespoons vegetable oil
4 bay leaves
2 tablespoons finely chopped fresh ginger
2 garlic cloves, crushed
1 tablespoon ground coriander
1 teaspoon chili powder
4 medium tomatoes, chopped
¾ cup water
1 teaspoon salt
1 ½ pounds medium shrimp, peeled and deveined
Fresh chives for garnish
Cooked basmati rice and mango chutney
Method
In 12-inch skillet over medium-low heat, cook onion, red chilies, coconut and mustard seeds, stirring constantly, 8 to 10 minutes, being careful not to burn. Spoon mixture into food processor; blend until it becomes a coarse paste. Set aside.
In same skillet over medium heat, heat oil. Saute bay leaves 1 minute, stirring constantly. Add ginger and garlic; cook 2 to 3 minutes longer. Stir in reserved paste, coriander and chili powder; cook 5 minutes, stirring occasionally.
Stir in tomatoes, water and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer about 5 minutes or until sauce has thickened. Stir in shrimp; cook 5 minutes longer or until shrimp are tender. Garnish with chives. Serve with cooked basmati rice and mango chutney.
Makes 6 servings.