Having just finished reading _A World Of Curries_ I had started my
non-Indian curry explorations wiht Dahi Chingree (shrimp in yogurt sauce)
and a South African saffron rice recipe Sunday night. My wife, who loves
the spicier curries of India, was surprised at the sweetness of the shrimp
recipe.

DAHI CHINGREE [SHRIMP IN YOGURT SAUCE] - 4 services
2 tsp kosher salt
1 lb shrimp, peeled and deveined
1 tsp canola oil
1 tsp mustard seed
4 tbsp ghee
1 tsp ground cardamom
1/2 tsp ground cinnamon
4 bay or curry leaves
1 medium onion, chopped fine
1 2" piece of ginger, peeled and minced
1 tbsp raisins
1 tbsp almonds, chopped
2 green chilies, minced (I used serranos)
1 C yogurt
1 C water
1 tsp sugar (optional)

Sprinkle some salt on the shrimp. Heat the canola oil for 2 minutes in a
sauce pan. Add the mustard seeds. When they start to pop, lower the heat,
add the ghee, cover and cook for 1 minute.

Add the shrimp and fry, gently and uncovered, for 3 minutes. Remove shrimp
to a warm plate and set aside.

Put cardamom, cinnamon and bay or curry leaves in pan for 30 seconds. Add
onions, ginger, raisins and almonds and fry for 2 minutes. Add the chilies,
yogurt, water, sugar and remaining salt and bring to a boil. Add shrimp,
reduce to a simmer and cook, covered, for 5 minutes. Remove leaves and
serve.

SOUTH AFRICAN SAFFRON RICE - 4 servings

4 tbsp butter or ghee
1 C rice
2 C fish/beef/chicken stock
1/4 tsp saffron, or 1/2 tsp turmeric
1 C raisins
1/2 tsp cinnamon
1 tsp brown sugar

Heat butter or ghee in a skillet. Add rice and saute for 5 minutes, or until
golden brown. Add stock and bring to a boil. Immediately remove from heat
and add the remaining ingredients. Pour into a covered baking dish (remove
the cover first <g>), cover and bake for 45 minutes at 350F. For crispier
rice, remove the lid for the last 15 minutes of baking.

Enjoy!
--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"