Serious Eats: Recipes
Dinner Tonight: Shrimp Tikka Masala
I certainly don't remember umami on my elementary school charts next to sweet, salty, bitter, and sour. It seems like it's only been within the past decade that this fifth flavor has been widely discussed. Maybe that's because the taste receptors for this flavor were discovered in 2000. Sometimes when I'm eating curry, I imagine that one day scientists are going to discover curry receptors, and the world will finally have empirical evidence as to its deliciousness. Nothing tastes like curry, and nothing else will satisfy me when the craving hits.
For that reason, I'm a sucker for curry recipes that are deep and flavorful but also quick to make. Such is the case with this recipe from Martha Stewart Living for Tikka Masala—the curry which many newcomers tend to like—more of an Anglicized curry than something authentically Indian. No matter: This recipe turns out a pungent, rich sauce in no time flat, silkily enveloping plump shrimp (easier to cook than chicken) and coating a bed of rice.
Adapted from Martha Stewart Living, January 2010.