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SHRIMP STUFFED CARAILLE
with coconut milk and lemongrass
2 caraille from Angela
1/2lb shrimp
2 tbsp vegetable oil
1/2 tsp geera
1/2C coconut milk
1 1/2tbsp curry powder
2 cloves garlic
1 onions
1 tbsp chopped chadon beni from Green Market
1/2 hot pepper seeded
salt to taste
1 stalks lemon/fever grass, chopped *
Method
Slit carailli lengthways, remove seeds, do not cut in half or let knife go right through.
Place garlic, onion, pepper and chadon beni in a blender or food processor and process to a fine consistency.
Bring a pot of water to a boil, drop in carailli and cook for five minutes, remove and drain.
Heat one tbs oil in a sauté pan, add one tbs ground garlic and onion mixture, add cumin, cook until fragrant, add shrimp and cook for five minutes. Remove and season to taste with salt.
Stuff the carailli with the shrimp mixture, tie together with kitchen twine and secure well, set aside.
Heat the remaining oil in a sauté pan, add the lemongrass, and balance of the garlic, onion mixture, add garam masala and curry powder, pour on coconut milk and simmer for 5 minutes, then add carailli and cover and simmer for 10 minutes.
Slice and serve as a side dish with other curried dishes.
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