Mauritanian Shrimp Curry

Mauritanian Shrimp Curry
Originally uploaded by thegreatplotnik.

The thing about Mauritanian Shrimp Curry is you can't make it less hot, or it loses its flavor. The Great Plotnik substitutes his Johannesberg Curry for the curry spices in the original recipe, and throws in a few Rangpur Lime leaves from the backyard, and adds several cut up tilapia filets as well, and those changes work very well.

But he can't use less than 2TB curry powder, or the tomatoes or nutmeg predominate. And since this luscious meal gets even better over the course of the next few days, he needs all the curry flavor to remain in the dish, as the heat naturally diminishes.

A deep bowl of brown rice goes under the ladle of thick curry-shrimp-fish-tomato broth, and then fresh grated nutmeg and lemon zest go on top. A cold Anchor Steam washes it down. This is eating, friends, and there's a ton left over.