We really are delving into the nether regions of Teh Stupid here.
“On an upcoming trip to India, President Obama will skip visiting one of the country’s most sacred shrines out of fear that wearing the requisite headgear might make him appear Muslim,” Jake Tapper reports.
So the Obama administration has to potentially piss off an ally because his political team knows the mouth breathing fury they will have to face back home if the Kenyan Socialist shows up in the Shrine in the required headgear, making him look oh-so Muslim. This is all just to fucking stupid to deal with any more. Ok, we are back to all recipes all the time.
Some of the greatest seafood curries originate along the south coast of India where shrimp, fish and other seafood are plentiful. In this shrimp curry, a fragrant spice mix imparts a deep color and encapsulates the rich flavors of South Indian cuisine.
|2 tablespoons canola or peanut oil|
|2 cloves garlic—finely chopped|
|1 teaspoon finely grated ginger|
|2 teaspoons cumin|
|1½ teaspoons turmeric|
|1 teaspoon paprika|
|½ teaspoon chili powder|
|1 cup canned tomatoes—chopped|
|1 cup coconut milk|
|1 teaspoon salt|
|1 cup basmati rice|
|16 large uncooked shrimp (prawns)—peeled|
|2 tablespoons chopped fresh cilantro (coriander)|
|2 tablespoons lemon juice|
HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 8 minutes. WHILE the curry simmers, cook the rice (see Cooking rice). ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. SERVE on a bed of rice.