(30 minutes, serves 6)
I had a busy work day yesterday, so it was six o’clock before I had a chance to look at the calendar and remind myself what the evening plans were — only to be reminded that I’d planned to go to a refugee-supporting potluck, which started at six o’clock!
We were supposed to bring something to share from countries that might be affected by a refugee ban, so I obviously wanted to bring Sri Lankan food. But I needed something I could make fast!
I also ideally wanted to bring a savory dish, and something with protein, because potlucks tend to lean heavy towards the sweets and the starches. I poked around in the freezer and pantry, confirmed I had frozen shrimp and russet potatoes; that meant I had a plan in place. By 6:30, I was transferring the curry into a disposable container and heading out the door; just a few minutes later, people were tucking into the food enthusiastically. Yum.
2 T vegetable oil
1 large onion, chopped fine
2 T ginger-garlic paste
1 t. mustard seed
1 t. cumin seed
1 stalk curry leaves
1 T chili powder
1 t. Sri Lankan curry powder
1/4 c. ketchup
1 t. salt
1 lb. frozen peeled raw shrimp
1 lb. russet potatoes, peeled and cubed small
1 T lime juice
1. Put potato cubes in a microwave-safe bowl with water to cover and microwave 5 minutes to par-boil. Let sit until needed.
2. While potatoes are microwaving, sauté onions in oil or ghee with ginger-garlic paste, mustard seed, cumin seed, and curry leaves, stirring on high, until onions are golden-translucent, about 5 minutes.
3. Stir in chili powder, curry powder, ketchup, and salt. Stir a minute or two to blend.
4. Add potatoes with their cooking water. Add shrimp (still frozen is fine). Continue cooking on high, stirring occasionally, until shrimp are cooked and pink, and potatoes are soft.
5. Add lime juice, give a final stir or two, and serve hot with rice or bread.