Pepper corn cakes with shrimp curry - country cooking

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1½ cup Coarsely chopped sweet red pepper
1½ cup Coarsely chopped onion
3 Cloves garlic, finely chopped
2 tablespoons All-purpose flour
2 teaspoons Paprika
1 teaspoon Curry powder
¼ cup Yellow cornmeal
¼ cup Unsifted all-purpose flour
1 tablespoon Sugar
2 teaspoons Baking powder
¼ teaspoon Salt
¼ cup Milk
2 larges Eggs
1 tablespoon Olive or vegetable oil
½ cup Fresh or frozen whole
1 teaspoon Ground cumin
1 teaspoon Ground coriander
½ teaspoon Salt
½ cup Water
2 tablespoons Lemon juice
½ cup Plain yogurt
1½ pounds Shelled, deveined large shrimp (or 3 lb if purchased in shell) kernel corn
⅓ cup Finely chopped sweet red and green peppers
1 tablespoon Finely chopped, peeled, fresh, or canned jalapeno peppers
2 tablespoons Chopped fresh cilantro leaves
Cilantro sprigs (opt.)

Directions

SHRIMP CURRY

CORN CAKES

1. Prepare Shrimp Curry: In large skillet, heat oil. Add onion, chopped pepper, and garlic; saute until golden. Remove from heat; stir in flour, paprika, curry powder, cumin, coriander, and salt.

Gradually stir in water and lemon juice.

2. Return skillet to heat; heat mixture to boiling, stirring until thickened. Fold in yogurt and shrimp. Bring to boil over high heat; reduce heat, cover, and simmer until shrimp are pink-8 to 10 minutes.

Keep warm until Corn Cakes are done.

3. Prepare Corn Cakes: In medium-size bowl, combine cornmeal, flour, sugar, baking powder, and salt. In small bowl, mix milk, eggs, and oil.

4. Add milk mixture to cornmeal mixture and stir just until combined.

Fold in corn, sweet peppers, and jalapeno peppers.

5. Heat lightly oiled large skillet over medium heat. Spoon batter, about ¼ cup at atime, into skillet to make 5 inch rounds. Fry until surface appears dry and bubbles form around edges; turn and fry on other side until done-2 to 3 minutes on each side. Remove and keep warm until all cakes have been fried.

6. To serve, arrange cakes and curry on platter. Sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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