A Tangy-Spicy Shrimp Curry to Welcome 2009
Vittal Shetty, corporate chef for the Bay Area’s Amber India restaurants, loves the simplicity and versatiliy of this coconut shrimp curry dish.
Redolent of tamarind, chilies, garlic, cumin seeds, tomatoes, and coconut milk, it cooks in a flash. Best yet, the curry paste can be made in large batches, then frozen in smaller quantities. That way, you’ll always have some on hand to use with most any seafood.
Find the recipe and my profile of Shetty in today’s “Chef’s Night In” column in the San Francisco Chronicle Food section.
Read about how the 6-foot-3-inch Shetty once dreamed of joining India’s armed forces, but decided his creative talents were far better suited to the kitchen. As executive chef of Amber India in San Jose’s Santana Row, he’s brought a modern touch to traditional Indian fare.