This is Part 1 of a 3-part series. The autumn cookbook publishing season has just kicked off, and it’s a particularly exciting one — especially for cooks who...
1 teaspoon ground turmeric, divided use1 tablespoon dried unsweetened shredded coconut2 tablespoons mustard oil or canola oil1 medium white onion, finely choppedPut the shrimp in a bowl, sprinkle with 1/2 teaspoon each of the salt and turmeric, and mix well to make sure all are coated. Set aside for 10 minutes.
Heat 1 tablespoon of the oil in a karai , a Chinese wok or a large, slope-sided skillet over medium heat. When it’s hot, add the potatoes and cook for about 5 minutes, turning occasionally, until they’re lightly browned. Remove with a slotted spoon to a plate and set aside. Add the remaining tablespoon of oil to the pan over medium heat; when the oil is hot, add the bay leaf and fenugreek seeds and cook, stirring, until the aromas release, about 2 or 3 minutes. Stir in the onions and cook for about 2 minutes, then add the remaining 1/2 teaspoon of sugar and cook, stirring frequently, until the onions caramelize and become translucent. Add the ginger and dried chile and cook another 2 minutes, stirring so the mixture doesn’t stick to the pan.
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