Oregon Curry

Until I moved to a small town in Oregon, I had enjoyed curries only in Indian restaurants.

That changed when rainy winter weather arrived and the closest skilled chef was in Portland, an hour away. Using cookbooks and suggestions from the owner of an Indian grocery on the outskirts of town, I concocted some recipes, including this quick one for shrimp.

I bought the curry paste, saffron, basmati rice and pappadams (tortilla-shaped lentil wafers served crisp) at the shop. Chutney was the only ingredient available in my local market.

In California, curry paste is readily available at gourmet markets, in the ethnic section of many supermarkets and in the food section of import stores, as well as in Indian markets. It comes in mild, medium and extra hot. Unless you’re sure you want lots of heat, start with the mild or medium. More fire can be added with hot chutney.

Almost any supermarket sells basmati rice, but it may take a trip to an Indian market to find pappadams. In addition to plain, they’re sold flavored with green onion, black pepper or red chiles.

A scoop of vanilla ice cream topped with chunks of fresh mango is a soothing finish to the meal.

Menu (30 MINUTES OR LESS)

Shrimp Curry With Chutney

Saffron Rice

Pappadams

Vanilla Ice Cream With Fresh Mango

SHRIMP CURRY (LOW-FAT COOKING)

1 small onion, finely chopped

1/4 red bell pepper, finely chopped

1/4 green bell pepper, finely chopped

1 tablespoon oil

1 small tomato, chopped

2 tablespoons Indian curry paste

1/3 cup water

24 cooked jumbo shrimp

Chutney

Saute onion and bell peppers in oil in 9-inch nonstick skillet over medium heat until onion is transparent, 4 to 5 minutes. Add tomato and saute about 5 minutes.

Remove skillet from heat and stir in curry paste and water until thoroughly combined. Return skillet to medium heat and bring mixture to boil. Add shrimp. Cover, reduce heat to low and simmer until heated through, 2 to 3 minutes. Serve with chutney.

2 to 3 servings. Each of 3 servings without chutney:

120 calories; 300 mg sodium; 100 mg cholesterol; 5 grams fat; 6 grams carbohydrates; 12 grams protein; 0.48 gram fiber.

SAFFRON RICE (LOW-FAT COOKING)

Few strands saffron

Water

1 cup basmati rice

1/2 teaspoon salt

1 tablespoon butter

Combine saffron with 3 tablespoons lukewarm water. Set aside.

Place rice in strainer and rinse with cold water. Set aside to drain.

Bring 1 3/4 cups water to boil. Stir in salt, butter and rice and return to boil. Cover, reduce heat to low and cook until all water is absorbed, about 15 minutes.

Stir saffron and water mixture well. Drizzle over cooked rice, then fluff with fork. Keep covered until ready to serve.

2 to 3 servings. Each of 3 servings.

258 calories; 435 mg sodium; 10 mg cholesterol; 4 grams fat; 50 grams carbohydrates; 4 grams protein; 0.19 gram fiber.

COUNTDOWN

30 minutes before: Bring pot of water to boil for rice. Begin soaking saffron in lukewarm water. Chop onions, bell peppers and tomato.

20 minutes before: Begin cooking rice. Fry or toast pappadams.

15 minutes before: Begin sauteing onions and peppers.

10 minutes before: Add tomatoes to onions and pepper. Peel mango and cut into chunks.

5 minutes before: Add curry paste and water to sauteed vegetables.

3 minutes before: Add shrimp to curry mixture and heat through. Drizzle saffron and soaking water over cooked rice.

INGREDIENTS

STAPLES

Butter

Oil

Onion

Pepper

Basmati rice

Saffron

Salt

Tomato

SHOPPING LIST

1 (9-ounce) jar mild or hot chutney

1 package pappadams

1 (10-ounce) jar Indian curry paste

1 mango

1 green bell pepper

1 red bell pepper

24 cooked jumbo shrimp

1 pint vanilla ice cream

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Chef’s Tip

*Fry pappadams in oil heated to 350 degrees 2 or 3 seconds per side or toast on both sides in skillet over medium heat, with or without a small amount of oil, pressing down the edges until cooked through, 1 to 2 minutes per side.

*If you have a few extra minutes, make a cucumber raita. Combine 1/2 cup plain yogurt with 1/2 cup minced, peeled and seeded cucumber. Add a dash of ground cumin, salt and pepper to taste, 1/4 teaspoon sugar, a dash of paprika and 1 tablespoon chopped cilantro and you have a cooling condiment for the curry.

*Precooked shrimp, available at most supermarkets, are the secret to getting this dinner on the table fast.