This recipe was adapted from The New American Chef by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House in Old Town Chicago in April 2004.
Submitted by: Chef Jennifer from Chicago, IL
1. Mix the curry powder, garam masala, curry leaves, garlic, and oil. Add the shrimp and rub the mixture into the shrimp.
2. If your skewers are made of wood, soak the skewers, completely submerged, in water for at least 30 minutes. This will prevent them from burning.
3. Whisk the tomato paste into the coconut milk and place in a pan on medium-high heat. Cook until thickened, stirring constantly. Season with salt and pepper. Set aside as a dip for the shrimp.
4. Place two shrimp on each skewer. Grill for two minutes on each side, until shrimp curls and turns pink. Remove from grill, drizzle with lemon juice, and sprinkle with salt. Serve immediately.
Fresh curry leaves can be used in place of the dried curry leaves. You will need about 24 and you'll have to cut them into a fine chiffonade, or process in a food processor. Fresh curry leaves can be found at Indian grocers, which are plentiful on Devon Street in Chicago (just west of Western Avenue). The shrimp can be cooked in a skillet on the stove if you don't have a grill. Skewers aren't necessary. This appetizer is good with or without the sauce.