Shrimp and Bamboo Shoot Curry

• medium shrimp, peeled and deveined↗2 lbs
• lemon juice↗2 tablespoons
• salt↗1 teaspoon
• peanut oil4 tablespoons

  or 4 tablespoons corn oil

• medium onion, finely chopped (3/4 cup)↗1
• garlic cloves, finely chopped↗4
• fresh ginger, finely chopped1
• chopped fresh tomatoes3⁄4 cup

  or 3/4 cup chopped canned tomato

• ground cumin↗1 teaspoon
• ground coriander↗1 teaspoon
• turmeric↗1 teaspoon
• hot red chili pepper flakes↗1 tablespoon

  (or less to taste)

• fresh bamboo shoots, sliced into thin julienne strips4 cups

  (can substitute canned)

• fresh coconut milk↗1 cup

  or 1 cup canned coconut milk plus 1/2 cup plain water

• chopped fresh coriander, for garnish3 tablespoons

Step-by-step instructions

1. 1

   Marinate the shrimp in the lemon juice and salt for 1 hour.

2. 2

   Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.

3. 3

   Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.

4. 4

   Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.

5. 5

   Serve warm with white rice and a variety of table chutneys and pickles.