Thalachor Kari - New Jersey Style

Ingredients

In this New Jersey adaptation of Thalachor Kari, we incorporate local ingredients and spices to infuse the dish with a unique twist. Instead of using traditional Indian chili peppers, we substitute them with locally grown Jersey hot peppers to add a touch of heat. Additionally, we enhance the flavors by incorporating fresh herbs like cilantro and parsley, which are readily available in New Jersey. These modifications give the dish a distinct Jersey flair while still maintaining the essence of the original Indian recipe. We alse have the original recipe for Thalachor kari, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 Jersey hot peppers, finely chopped 2 Jersey hot peppers, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro and parsley, chopped (for garnish) Fresh cilantro and parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic, grated ginger, and chopped Jersey hot peppers. Cook for another minute.
4. 4.
   Add the diced tomatoes and cook until they soften.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and paprika. Add this spice mixture to the pan and cook for a minute to toast the spices.
6. 6.
   Add the shrimp to the pan and cook until they turn pink and are cooked through.
7. 7.
   Pour in the coconut milk and simmer for 5-7 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro and parsley.
10. 10.
    Serve the Thalachor Kari hot with steamed rice or naan bread.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add more Jersey hot peppers.
• Adjust the consistency of the curry by adding more or less coconut milk.
• Serve with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a smoother sauce, blend the onion, garlic, ginger, and tomatoes before cooking.
• Experiment with different seafood options such as scallops or fish fillets for variation.

Serving advice

Serve the Thalachor Kari hot over a bed of steamed rice or with warm naan bread. Garnish with fresh cilantro and parsley for added freshness and color.

Presentation advice

Present the Thalachor Kari in a vibrant serving dish, allowing the rich colors of the curry to shine through. Pair it with a side of steamed rice or naan bread, and garnish with a sprig of fresh herbs for an elegant touch.