We’ve been all over the globe (culinarily speaking) in the last couple of weeks, and today we are channeling the toddy shops of Kerela. Our dear friend Maya Kaimal—whose more than delicious, ready-to-heat-and-eat, curry sauces of the same name are always in our fridges—sent us this recipe for Roast Shrimp. It gets its heat from ground Kashmiri chili, and its wonderful complex flavor from a masterful blend of spices. We served it, at Maya’s suggestion, with curd rice, made with cooling yogurt to temper the spicy shrimp, and a scattering of curry leaves.

 

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