Rating: 3.8 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Prepare the familiar flavors of Indian cuisine in a fresh, new way with this curry dish from chef Vikas Khanna's "Flavors First."

The Martha Stewart Show, March 2012

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Read the full recipe after the video.

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the jar of a blender or the bowl of a food processor, blend bell pepper, onion, 1/2 cup pistachios, chiles, and 1/2 cup water to a smooth puree.

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  • In a medium skillet, heat 3 tablespoons oil over medium heat. Add cumin seeds and cook, stirring, for one minute. Add garlic and cook until edges turn brown, about 1 minute. Add shrimp and salt and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan with a slotted spoon and transfer to a paper towel-lined plate to drain.

  • Add remaining tablespoon oil to skillet; carefully add red pepper mixture and cream and bring to a boil. Reduce heat to low and let simmer for 5 minutes. Add shrimp and simmer 3 to 4 minutes more; stir in chopped mint. Season with salt and serve garnished with chopped pistachios.

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Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0