HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, MY VERY SPECIAL GUEST IS COOKBOOK AUTHOR AND TEACHER... WHO WILL SHARE SOME SECRETS OF HER NATIVE INDIAN CUISINE.

MADHUR JAFFREY IS GONNA DO A VERY INDIAN -- SPICY SHRIMP IN COCONUT SAUCE.

WELL, SPICES ARE OF COURSE, THE SECRET HERE.

AND WHAT INDIANS DO SO WELL ARE USE SPICES.

NOT IN JUST ONE WAY, BUT 20 DIFFERENT WAYS AND THIS PARTICULAR DISH IS FROM THE SOUTH.

SO THE COMBINATION OF SPICES IS VERY SOUTHERN AND I'LL TELL YOU WHAT MAKES IT SOUTHERN.

THERE ARE CORIANDER SEEDS WHICH I'M GOING TO PUT IN THIS CAST IRON SKILLET WHICH IS HEATING.

IN THEY GO.

THEY'RE GOING TO ROAST.

AND THEIR FLAVOR IS GOING TO CHANGE.

YOU HAVE ABOUT 2 TABLESPOONS?...

...2 TABLESPOONS.

1 TEASPOON OF BLACK PEPPERCORNS.

AND WHAT'S THAT?

NOW THAT'S FENUGREEK SEEDS.

FENUGREEK?

YOU DON'T EVER USE TOO MUCH OF THAT, JUST A LITTLE BIT.

THIS IS ABOUT 1/4 TEASPOON AND I'M JUST GOING TO ROAST THEM.

AND AS I ROAST THEM YOU BEGIN TO SMELL THE SPICES AND THEIR AROMA IS GOING TO CHANGE IN CHARACTER.

THEY'LL BECOME SOMETHING ELSE.

ONCE IT STARTS ROASTING IT DOESN'T TAKE LONG TO BROWN.

AND HOW DO YOU KNOW IT'S DONE?

IT'S PARTLY THE SMELL AND PARTLY THE CORIANDER SEEDS WILL JUST BEGIN TO TURN A LITTLE BROWN.

WHICH...NOW YOU CAN SMELL IT.

NOW THIS IS THAT WONDERFUL SMELL.

UHM.

AND YOU CAN HEAR IT CRACKLING, TOO.

YES, THAT'S RIGHT.

NOW, THIS IS DONE.

SO I LET IT COOL OFF VERY SLIGHTLY AND I HAVE...

...IT'S A COFFEE GRINDER.

I KEEP ONE FOR SPICES AND ONE FOR COFFEE.

SOMETIMES IN THE COUNTRY I DON'T HAVE TWO, SO I USE ONE AND THE COFFEE TASTES QUITE WONDERFUL, TOO.

SO ANYWAY, ONCE THIS IS SLIGHTLY COOLED OFF IN IT GOES INTO THE GRINDER.

AND... IS THAT A FINE POWDER NOW?

IT'S A FINE POWDER.

AND SMELL IT NOW.

UHM.

IT'S JUST WONDERFUL.

I GUESS THAT DOES SMELL...

IT'S A DIFFERENT...

IT DOESN'T SMELL LIKE THE USUAL CURRY AT ALL.

NO.

AND EVEN BLACK PEPPER HAS A DIFFERENT TASTE ONCE IT'S ROASTED.

IT'S A SLIGHTLY SOUR TASTE THAT COMES OUT.

SO THESE ARE JUST SOME OF THE DRY SPICES.

THESE ARE ROASTED, BUT TO THEM, I'M GOING TO ADD SOME MORE.

FIRST OF ALL THERE'S PAPRIKA WHICH WE DON'T NORMALLY USE IN INDIAN FOOD.

BUT THERE IS A KIND OF RED PEPPER THAT WE USE THAT'S SLIGHTLY HOT, SO THIS IS A SUBSTITUTE FOR THAT.

AND THERE'S CAYENNE.

THE COMBINATION WILL GIVE THE MEDIUM HEAT THAT I NEED.

AND THEN THERE'S THIS YELLOW SPICE WHICH IS TURMERIC.

SO ALL OF THESE ARE GOING TO BE COMBINED AND I'M GOING TO PUT THEM ALL IN HERE.

I'LL USE A BRUSH TO GET EVERY LAST BIT OUT.

SO CAN WE FIND EVERYTHING IN THIS COUNTRY?

OH, YES.

ABSOLUTELY.

NO PROBLEM... NO.

ALL THESE WERE BOUGHT HERE... GOOD!

SO I'M GOING TO LEAVE THIS DRY MIXTURE HERE.

BUT THERE'S ANOTHER PART TO THE SAUCE AND I'M GOING TO NOW START THAT, AND THAT'S THE WET PASTE.

I HAVE, IT'S ABOUT HALF A RED PEPPER.

SO THIS GOES INTO A BLENDER.

ALSO, FIVE SHALLOTS.

SHALLOTS ARE THE COMMON ONION OF SOUTH INDIA.

THEY DON'T HAVE THE YELLOW ONION AS MUCH, THEY USE SHALLOTS.

THEN THERE'S FRESH GINGER.

ABOUT ONE INCH WHICH HAS BEEN CHOPPED.

AND FIVE CLOVES OF GARLIC.

SO ALL OF THESE ARE GOING TO GO INTO THE BLENDER.

I'M GOING TO PUT JUST ABOUT ENOUGH WATER TO BLEND IT.

THAT CAN BE 2 TABLESPOONS...

IT CAN BE 3 TABLESPOONS, IT ALL DEPENDS.

YOU JUST HAVE TO SEE WHAT YOU NEED.

(blender chopping) I'M GOING TO PUSH SOME OF THESE PIECES THAT DIDN'T GET DONE.

THESE OBSTINATE LITTLE THINGS IN.

AND THE NEXT THING I'M GOING TO PUT HERE ARE CASHEW NUTS.

THEY'RE RAW.

AND I'M GOING TO TAKE EIGHT OF THEM WHICH HAVE BEEN CHOPPED AND THEY GO IN AS WELL.

AND I CAN ALSO PUT IN THE SPICE MIXTURE.

SO WE HAVE THIS ENTIRE PASTE, READY AND GROUND... AND WAITING FOR THE SHRIMP.

ALL RIGHT.

SO THIS CAN STAY HERE.

NOW, THE NEXT PART IS...

...IT HAS TO BE MADE SOUR, BUT WE USE VERY LITTLE LEMON JUICE.

THEY USE SOMETHING ELSE, THEY USE TAMARIND.

NOW, TAMARIND, FOR THOSE WHO DON'T KNOW...

...I DON'T KNOW, HAVE YOU USED TAMARIND BEFORE?

I'VE SEEN IT BEFORE, I'VE NEVER USED IT.

IT GROWS ON A TREE AND WE USED TO HAVE A TAMARIND TREE.

WE LOVED PLUCKING IT AND EATING IT AT VARIOUS STAGES.

AND IT HANGS FROM THE BIG TREE LIKE THIS.

AND THEN WHAT THEY DO... ...IS THEY TAKE THIS SKIN OFF AND DISCARD IT.

AND THE REST, WHICH IS LIKE ALMOST GOOEY, LIKE CHOCOLATE.

THEY MAKE INTO A PACK WHICH LOOKS LIKE THIS, A BRICK.

AND THEN ALL YOU HAVE TO DO IS BREAK OFF PIECES OF THE BRICK.

AND YOU JUST BREAK IT INTO SMALL PIECES PUT IT INTO A BOWL AND ADD WATER TO IT -- WHICH IS WHAT'S HAPPENED HERE, IT'S BEEN SOAKING OVERNIGHT.

SO THE FIRST THING I HAVE TO DO IS POUR THAT INTO A SIEVE AND PUSH OUT THE PULP, I NEED THE PULP.

AND THIS PULP IS MARVELOUS, YOU CAN USE IT FOR MANY THINGS.

I DO IT WITH MY HANDS -- BUT YOU CAN USE ANYTHING YOU LIKE.

I JUST FIND HANDS ARE VERY FLEXIBLE.

IT SIEVES VERY EASILY DOESN'T IT?

YES, VERY EASILY.

I'M GOING TO TAKE OFF ALL THIS VALUABLE PULP AT THE BOTTOM.

THAT'S THE BEST PART.

AND IN INDIA WHAT YOU DO WITH WHAT'S LEFT IN THE SIEVE YOU POLISH BRASS WITH IT.

...SO NOTHING IS WASTED.

OH, THAT'S A GOOD IDEA.

WELL, SAVE IT.

I'LL TRY IT ON OUR DOOR KNOB.

NOW THIS IS THE TAMARIND PASTE AND IT'S A GOOD THING TO KEEP HANDY.

YOU CAN KEEP IT IN YOUR FRIDGE, YOU CAN FREEZE IT.

AND THAT'S THE SOURING THAT I'M GOING TO USE A LITTLE LATER.

I'M GOING TO PUT IN ABOUT 5 TABLESPOONS OF OIL.

AND IF YOU DON'T MIND TURNING IT ON TO MEDIUM HIGH?

MEDIUM.

OKAY.

WE WANT THE OIL REALLY, REALLY HOT FOR THE NEXT STEP.

THAT'S GOOD.

THESE ARE MUSTARD SEEDS.

AND AS YOU CAN SEE THEY'RE SORT OF DARK BROWN IN COLOR.

YOU COULD USE YELLOW MUSTARD SEEDS THEY HAVE PRETTY MUCH THE SAME FLAVOR EXCEPT THEY'RE MILDER.

AND I CALL MUSTARD SEEDS THE "JEKYLL AND HYDE" OF SPICES BECAUSE IF YOU EAT THEM JUST LIKE THIS THEY'RE PUNGENT AND SLIGHTLY BITTER -- BUT THE MINUTE THEY TOUCH HOT OIL, THEY POP JUST LIKE POPCORN THEY TURN NUTTY AND SWEET.

COMPLETELY DIFFERENT CHARACTER... OH, THAT'S FASCINATING.

AND THEY FLAVOR THE OIL JUST AS YOU MIGHT PUT GARLIC IN OIL AND IT, IT TASTES, EVERYTHING TASTES OF GARLIC.

IT WILL TASTE OF NUTTY, TOASTED, MUSTARD SEEDS.

AND THE OTHER SPICE...

EXCEPT NOT A SPICE REALLY, YOU COULD CALL IT A HERB... IS CURRY LEAVES.

THESE GROW ON A TREE.

I'VE NEVER HEARD OF CURRY LEAVES.

CRUSH ONE IN YOUR HANDS, THEY'RE SO AROMATIC.

CAN YOU SMELL THAT?

IT HAS A VERY SPECIAL...

IT'S HARD TO DESCRIBE WHAT IT IS THOUGH.

BUT I THINK THIS SEASONING WILL BE USED MORE AND MORE.

IT'S AVAILABLE NOW.

IT'S GROWN IN FLORIDA, AND IT COMES FROM FLORIDA AND IT'S EVERYWHERE.

IT'S AVAILABLE IN THE INDIAN SHOPS.

BUT IT DOESN'T TASTE ANYTHING LIKE CURRY -- BUT THAT'S WHAT THEY CALL IT.

IT HAS NO GREAT TASTE.

IT'S THE AROMA THAT IS VERY IMPORTANT.

I'M GOING TO PUT IN 1 TEASPOON OF THESE SEEDS.

AND YOU SEE, THEY BEGIN TO MOVE AND POP.

AND YOU HAVE TO BE VERY QUICK.

NOW, IN GOES SOME CURRY LEAVES.

NOW STAY AWAY, IT'S GOING TO SPLATTER.

NOT MUCH, BUT IT DOES SPLATTER.

SO, THAT'S PROBABLY GOOD ENOUGH, I'LL PUT A LITTLE MORE.

I LOVE THEM.

I LOVE THEIR FLAVOR.

AND THEN IN GOES THIS ENTIRE PASTE.

NOW IT'S COMING OUT BY ITSELF.

NOW THIS HAS TO BE STIRRED AROUND.

AND NOW YOU HAVE TO KEEP MOVING IT BECAUSE YOU HAVE TO SAUTE IT AND LIGHTLY BROWN THE PASTE.

IT'S VERY AROMATIC ISN'T IT?

IT IS.

IT TICKLES THE NOSE.

YOU CAN SEE THAT IT'S DONE NOW BECAUSE THE OIL HAS SEPARATED.

THE PASTE HAS SORT OF COLLECTED TOGETHER AND IT'S ALSO SEVERAL SHADES DARKER THAN IT WAS.

THIS IS ABOUT 1 3/4 CUPS OF WATER, WHICH WILL GO IN NOW BECAUSE THE PASTE NOW HAS TO COOK FOR A LITTLE WHILE.

AND SALT, ABOUT 3/4 TO 1 TEASPOON OF SALT.

AND THIS WONDERFUL TAMARIND PASTE THAT WE MADE.

I'M NOT GOING TO USE ALL OF IT.

JUST ABOUT 1 TABLESPOON OF IT WILL GO IN.

THE REST CAN BE SAVED FOR SOMETHING ELSE, WONDERFUL.

AND STIR IT.

NOW, THIS HAS THIS LOVELY, RED COLOR AND I'M GOING TO LET IT SIMMER -- BUT SIMMER VIGOROUSLY FOR JUST FIVE MINUTES.

WELL, IT SMELLS WONDERFUL.

THE SAUCE IS NOW READY AND IT CAN BE STRAINED.

IT LOOKS SO GOOD.

I'M GONNA TASTE A BIT.

I THINK YOU SHOULD WAIT A LITTLE BIT BECAUSE AT THE MOMENT IT'S VERY CONCENTRATED.

IT'S A LITTLE TOO SALTY.

IT'S A LITTLE TOO HOT WHICH WILL ALL GET MELLOWED A LITTLE LATER.

I'LL JUST WAIT.

ALL RIGHT.

SO WE'LL STRAIN THIS RIGHT HERE BECAUSE THERE WERE, IF YOU REMEMBER SOME HUSKS FROM THE CORIANDER SEEDS AND ODDS AND ENDS THAT YOU DON'T REALLY WANT.

THAT HAS A WONDERFUL, INDIAN PERFUME.

THAT'S RIGHT.

SO I'M USING A SOMEWHAT COARSE SIEVE.

DON'T USE A VERY FINE SIEVE HERE.

BECAUSE YOU WANT A LITTLE BIT OF BODY.

YES, A LITTLE TO BODY AND DEPTH HERE.

IT'S A BEAUTIFUL COLOR.

BEAUTIFUL COLOR.

ALL RIGHT.

NOW, I'VE GOT THIS READY AND WHAT I MUST DO NOW IS START THE RICE BECAUSE THAT'S GOING TO TAKE ABOUT 30 MINUTES TO COOK.

THE RICE I'M GOING TO USE IS BASMATI RICE WHICH GROWS IN THE FOOTHILLS OF THE HIMALAYA MOUNTAINS.

LET ME GET THIS OUT OF YOUR WAY.

AND I'M GOING TO TAKE ABOUT 2 CUPS OF RICE.

NOW HOW IS THIS RICE DIFFERENT THAN CAROLINA RICE?

I'LL SHOW YOU.

LET ME MEASURE THE 2 CUPS.

THESE GRAINS...

THEY ARE LONG AND FINE AND WITH GOOD QUALITY BASMATI RICE, THEY'RE VERY AROMATIC AND WHEN THEY COOK, THEY DON'T JUST EXPAND TO BECOME FAT -- THEY EXPAND TO BECOME LONG.

AND THE OTHER INTERESTING THING ABOUT BASMATI RICE, GOOD BASMATI IS THAT IT'S AGED FOR A YEAR BEFORE IT IS SOLD AND THAT ADDS TO THE AROMA.

THE NEXT THING TO DO WITH THIS RICE IS TO WASH IT BECAUSE THERE'S A LOT OF POWDER THAT COMES OUT IN THE MILLING.

AND WHAT I'M TRYING TO DO HERE AND WITH GOOD RICE...

THEY SAY IN INDIA THAT THE GRAINS SHOULD BE LIKE BROTHERS... CLOSE TOGETHER, BUT NOT STUCK TOGETHER.

SO THERE ARE VARIOUS WAYS IN WHICH YOU ACHIEVE THIS AND ONE OF THEM IS WASHING THE RICE.

NOW THE RICE NEEDS TO BE WASHED SEVERAL TIMES AND YOU JUST SWISH IT AROUND GENTLY.

KEEP STIRRING IT, AND THEN JUST LOOSELY POUR THE WATER OUT.

YOU DON'T HAVE TO POUR ALL OF IT OUT.

AND YOU NEED TO DO THIS AT LEAST FIVE OR SIX TIMES.

SO NOW THIS IS REALLY ALMOST DONE.

NOW THIS TIME AROUND I JUST PUT ENOUGH WATER SO IT COVERS IT BY ABOUT 1 INCH OR SO AND THEN LEAVE IT TO SOAK FOR ABOUT 30 MINUTES.

I'M HEATING ABOUT 2 TABLESPOONS OF OIL IN THIS POT FOR THE RICE.

WHAT IS THE OIL?

USUALLY IT WOULD BE PEANUT OIL OR CORN OIL AND THEY DO USE REFINED SESAME OIL AS WELL.

IT'S VERY TRADITIONAL AND VERY OLD.

THEY'VE USED THAT FOR 3,000 YEARS IN INDIA.

SO THERE'S THE OIL, AND INTO THIS ARE GOING TO GO SOME SPICES AND THE REASON FOR PUTTING THEM IN HOT OIL IS TO CHANGE THEIR INTENSITY, THE INTENSITY OF THEIR FLAVOR.

SO ABOUT A 2 INCH STICK OF CINNAMON.

AND THREE WONDERFUL GREEN CARDAMON PODS WHICH WILL GO IN.

THOSE ARE INTERESTING, AREN'T THEY?

YES, THAT'S... AND THAT... SEE HOW IT OPENS UP?

BUT WHEN YOU SAY THAT IT CHANGES DOES IT INTENSIFY?

IT DOES, IT DOES.

AND NOW, THE NEXT THING IS THE SHALLOTS.

ABOUT ONE SHALLOT THAT HAS BEEN CUT INTO VERY FINE SLIVERS.

ONE GREAT, BIG SHALLOT.

EXACTLY.

THEY COME IN ALL SIZES DON'T THEY?

AND THEY SEEM TO BE GETTING BIGGER BY THE MINUTE.

YES, THEY DO.

SO THIS TIME, UNLIKE EUROPEAN FOOD I'M GOING TO NOT JUST SAUTE IT, I'M GOING TO LET IT BROWN.

BECAUSE WHEN THEY'RE BROWNED THEY GIVE A VERY DIFFERENT FLAVOR TO THE RICE AND ALSO GIVE IT A LITTLE COLOR.

NOW, THIS IS MORE LIKE IT.

AND THE NEXT THING THAT GOES IN IS THE RICE.

REMEMBER, I WASHED THE RICE THEN I DRAINED IT -- THEN I LEFT IT IN A STRAINER SO THAT ALL THE WATER COMES OUT.

YOU SOAKED IT, YES.

AND NOW THE NEXT THING IS TO TURN THE HEAT DOWN SLIGHTLY AND VERY GENTLY I'M GOING TO SAUTE IT.

BUT ALSO GOING TO ADD THE DILL.

THERE'S ABOUT 1 CUP OF CHOPPED DILL.

AND THAT REALLY IS FAIRLY...

IT'S A LOT OF DILL.

...FIRMLY PACKED, YEAH.

AND ABOUT 1 TEASPOON OF SALT.

AND THIS NEEDS TO BE SAUTEED.

I WAS SAYING EARLIER THAT THERE ARE THREE WAYS THAT YOU CAN KEEP RICE GRAINS SEPARATE.

SO ONE OF THEM WAS, OF COURSE, THE WASHING.

THE OTHER WAS SOAKING BECAUSE EACH GRAIN ABSORBS ITS WATER AND THEN TENDS TO STAY AWAY FROM THE OTHER GRAIN.

AND THE THIRD IS SAUTEING.

WHEN YOU SURROUND EACH GRAIN WITH A LITTLE OIL OR FAT.

AGAIN, IT KEEPS IT SEPARATE FROM ITS NEIGHBOR.

AND YOU DO IT VERY GENTLY BECAUSE AT THIS STAGE THE BASMATI RICE HAS SOAKED AND IT'S BECOME VERY DELICATE.

SO YOU DON'T WANT TO BREAK THE GRAINS -- AND THEY BREAK VERY EASILY.

NOW, THIS IS, YOU DON'T NEED TO SAUTE IT ANY MORE THAN THAT.

THE NEXT THING THAT GOES IN IS STOCK.

THIS IS 2 2/3 CUPS OF CHICKEN STOCK.

AND I MEASURE THE STOCK BY VOLUME.

SO IF YOU'VE MEASURED YOUR RICE IN A CUP.

IT'S A GOOD IDEA TO TAKE THE SAME CUP AND MEASURE THE STOCK.

AND FOR EVERY CUP OF RICE, UNSOAKED RICE IT'S 1 1/3 CUPS ONLY OF LIQUID.

SO AS SOON AS IT COMES TO THE BOIL, LIKE THIS... BECAUSE WE ARE COOKING IT WITH SO LITTLE LIQUID AND I WANT A VERY TIGHT FITTING LID, WHICH THIS IS NOT -- I'M GOING TO FIRST PUT A PIECE OF FOIL ON TOP.

THEN MASH THE LID DOWN.

AND MAKE SURE THAT IT IS WELL CLOSED BECAUSE IT'S REALLY GOING TO STEAM.

AND WE CAN NOW TAKE THIS TO A 325° OVEN.

THAT'S WHAT WE HAVE.

AND IN IT GOES.

HOW LONG?

SET IT FOR 30 MINUTES TO BE ON THE SAFE SIDE.

25 TO 30.

WELL, I'LL PUT IT IN FOR 25.

THERE.

NOW IT'S TIME TO FINISH OFF THE SHRIMP DISH BECAUSE THE RICE IS ALMOST READY.

AND HERE'S THE CONCENTRATE WHICH I'M GOING TO HEAT UP.

THE LOVELY SAUCE THAT YOU MADE?

NOW THIS HAS THE SALT.

IT'S SALTY, IT'S HOT, AND IT'S SOUR.

AND I NEED TO ADD ANOTHER ELEMENT TO IT WHICH IS THE SWEET.

AND THE SWEET COMES FROM COCONUT MILK.

AND, WHAT YOU, YOU CAN BUY COCONUTS FAIRLY EASILY NOW BUT THEY'RE NOT ALWAYS GOOD QUALITY.

AND THE WAY TO TELL IF IT'S GOOD...FIRST YOU LOOK AT IT AND YOU PICK ONE THAT SEEMS HEAVY.

TAKE SEVERAL, SORT OF JUGGLE THEM, AND TAKE THE HEAVIEST.

AND ALWAYS IF YOU NEED ONE, BUY TWO BECAUSE ONE MAY BE BAD.

AND THEN YOU SHAKE IT, MAKE SURE THAT IT HAS A LOT OF WATER.

THAT THERE'S NO MOLD, THESE ARE THE EYES, THAT THERE'S NO MOLD.

AND THEN YOU CRACK IT OPEN WITH A HAMMER OUTSIDE.

I DO IT OUTSIDE ON A STONE.

LET THE WATER THAT'S IN THERE RUN OUT AND THEN YOU PRY OUT THE COCONUT MEAT WHICH SHOULD BE WHITE LIKE THIS, AND PEEL IT.

AND THEN ALL THAT YOU DO IS CUT IT INTO FAIRLY SMALL PIECES, THROW IT INTO A FOOD PROCESSOR, ADD A LITTLE HOT WATER AND BLEND IT, AND THEN STRAIN IT THROUGH A CHEESECLOTH.

AND THAT'S COCONUT MILK.

IT'S NOT WHAT COMES OUT OF HERE, THAT'S COCONUT WATER.

THAT'S COCONUT MILK, BUT WE DON'T HAVE TO DO ANY OF THAT BECAUSE VERY GOOD QUALITY COCONUTS AND YOUNGER COCONUTS THAN THIS ARE MADE INTO COCONUT MILK AND CANNED.

THAT'S WHY I PREFER THE CANNED COCONUT MILK.

THIS IS A GOOD QUALITY THAI COCONUT.

AND ALSO IT'S NOT YELLOW, IT'S VERY WHITE.

AND THE OTHER THING I WANT TO SHOW YOU IS THERE'S CREAM THAT RISES TO THE TOP OF THE COCONUT CAN.

SO BEFORE YOU TAKE IT OUT, BEFORE YOU TASTE IT, I STIR IT.

SEE HOW UNEVEN IT IS?

SO I'M GOING TO STIR IT, LIKE THIS.

THIS IS ROUGHLY A 14 OUNCE CAN.

THIS IS BOILING, IS THAT OKAY?

YEAH, I KNOW.

YEAH, THIS SHOULD GO IN RIGHT NOW.

LEAVE A BIT SO I CAN TASTE IT... DO YOU WANT TO TASTE IT?

...YEAH.

IT SHOULD BE NICE, SWEET, AND CREAMY.

YES, THAT IS NICE, ISN'T IT?

YES, IT'S A VERY GOOD QUALITY COCONUT MILK.

AND THEN, ALMOST AS A GARNISH -- NOT REALLY FOR THE FLAVOR, BUT FOR... A BIT OF FLAVOR IS GOING TO COME OUT THROUGH THE CHILE'S SKIN.

BUT I WANT THE TASTE OF THE SKIN AND A LITTLE BIT AS A GARNISH AS WELL.

YOU TAKE THREE OR FOUR, IT REALLY DOESN'T MATTER.

LEAVE THEIR STEMS ON AND THROW THEM IN.

JUST LEAVE THEM WHOLE... ...YEAH.

NOW THIS NEEDS TO COME TO A BOIL.

CANNED COCONUT MILK SHOULD NOT BE COOKED FOR A LONG TIME BECAUSE THE OIL, THERE'S SO MUCH OIL IN THE COCONUT MILK THAT THE OIL BEGINS TO SEPARATE AND YOU WANT IT NOT TO SEPARATE.

THIS IS TWO POUNDS OF SHRIMP, AND THEY'VE BEEN PEELED AND DEVEINED.

BUT I'LL, JUST FOR THOSE WHO DON'T KNOW...

I'M SURE EVERYONE KNOWS HOW TO PEEL SHRIMP... YOU JUST PULL OFF THE SKIN.

THERE ARE VERY ELABORATE PEELERS THAT YOU CAN BUY NOW.

DO THEY DO ANY GOOD?

BUT I DO IT THE OLD FASHIONED...

I DON'T THINK THAT THEY'RE MUCH HELP.

I THINK THEY MANGLE THE PRAWNS, THE ONES I'VE SEEN.

AND THEN YOU JUST DEVEIN IT.

AND I LIKE TO WASH THEM AND PAT THEM DRY.

SO NOW LETS SEE WHAT'S HAPPENING HERE.

SO THE SAUCE IS READY...

IT'S JUST BOILNG, YES.

AND IN GOES THE TWO POUNDS OF PRAWNS.

AND I THINK YOU ALWAYS HAVE TO SMELL THE SHRIMP TO MAKE SURE THEY'RE PERFECT.

ABSOLUTELY!

NONE OF THAT IODINE-Y TASTE, WHICH I REALLY DON'T LIKE.

AND THEY DON'T TAKE VERY LONG.

SO THEY JUST POACH TILL THEY'RE OPAQUE, AND THEY'RE READY.

LOOKS LIKE THEY'RE ALREADY TURNING.

AND THE CHILES AS YOU CAN SEE ACT AS A KIND OF PRETTY GARNISH.

UH, HMM, THEY'RE PRETTY, YES.

'CAUSE WE'VE GOT IT HOT ENOUGH REALLY.

I DIDN'T REALIZE THAT INDIAN COOKING HAD SO MUCH CHILE IN IT.

WELL, IT CAN, THIS IS SOUTHERN.

SEE, NORTHERN FOOD DOESN'T... AH, I GUESS, YES.

SOUTHERN FOOD CAN BE VERY, VERY HOT AND IN FACT, THEY WOULD HAVE IT EVEN HOTTER THAN THIS.

YOU DON'T EAT WITH CHOPSTICKS IN INDIA DO YOU?

NO, NO.

IT'S CONSIDERED SO UNSENSUOUS IN INDIA.

THEY MAKE FUN OF PEOPLE WHO EAT WITH UTENSILS... OH, YOU EAT WITH YOUR FINGERS?

...YOUR FINGERS.

BECAUSE THAT'S THE SENSUOUS THING OF ENJOYING THE FOOD...

TAKING IT UP WITH YOUR FINGERS, AND LICKING YOUR FINGERS.

IT'S ALL CONSIDERED VERY EXCITING.

THEN YOU PASS GREAT BIG NAPKINS ALONG OR WHAT?

NO, YOU WASH. YOU HAVE TO WASH. OH, YOU HAVE A BOWL IN FRONT OF YOU TO WASH?

YOU CAN, YOU CAN.

OR USUALLY YOU JUST GO TO THE FAUCET AND WASH YOUR HANDS.

SO NOW THIS IS REALLY DONE AND YOU CAN TURN IT OFF.

WELL, THE SHRIMP IS DONE.

LET'S SEE IF THE RICE IS DONE, IT SHOULD BE.

NOW THIS IS CRUCIAL OF KNOWING.

LET'S LOOK.

THERE'S A LOT OF STEAM, SO YOU OPEN IT CAREFULLY.

IT LOOKS PERFECT!

SEE, YOU LOOK AT THE GRAINS AND SEE, THEY'RE ALL SEPARATE, FLUFFY.

TAKE A TASTE, PLEASE.

THEY ARE SEPARATE AND FLUFFY.

THEY'RE CERTAINLY DONE.

THAT'S DELICIOUS.

GOOD.

I LOVE THE DILL IN IT.

AND THE CINNAMON YOU CAN JUST DISCARD.

IT'S VERY, VERY SUBTLE.

SO YOU JUST FLUFF IT UP VERY LIGHTLY AND AGAIN, YOU CAN STILL RUIN RICE BY SERVING IT BADLY.

FLUFF IT UP LIKE THIS.

AND I'M GOING TO SERVE SOME.

IT'S WHAT, YOU COULD BREAK IT UP IF YOU... YOU BREAK THE GRAINS AND THEY DON'T LOOK PRETTY.

SO YOU JUST TAKE SOME, DEPENDS ON HOW MUCH YOU WANT TO SERVE.

SORT OF FLUFFING IT.

PUT SOME RICE HERE.

AND THEN WE TAKE SOME OF THE PRAWNS WITH THEIR SAUCE AND PUT IT ON THE OTHER SIDE.

HOW MUCH SHOULD WE GIVE?

FIVE, MAYBE THAT?

I'M GOING TO GARNISH WITH TWO OF THE COOKED CHILES.

DON'T EAT THEM, THEY'RE DEADLY.

AND A SPRIG OF DILL.

OH, THAT'S A BEAUTIFUL MAIN COURSE.

IT'S LOVELY TO HAVE HAD YOU WITH US.

I'VE ONLY MET YOU ONCE, THAT WAS YEARS AGO.

WE WERE IN INDIA DURING WORLD WAR II.

AND I'D WISH THAT YOU HAD BEEN THERE SO YOU COULD OF TOLD ME A GREAT DEAL ABOUT IT.

IT'S JUST BEEN A GREAT PLEASURE TO HAVE YOU.

THANK YOU, I'VE ENJOYED BEING HERE SO MUCH.

IT'S REALLY A PLEASURE.

WELL, YOU'VE GIVEN US A WINDOW ONTO A CUISINE THAT VERY FEW PEOPLE HERE KNOW.

I THANK YOU, MADHUR.

THANK YOU.

LEARNING, I FEEL I NEVER KNOW ENOUGH MYSELF AND EVERY TIME I GO BACK TO INDIA THERE'S SO MUCH MORE TO FIND OUT.

IT'S AN ENDLESS SA OF LEARNING I THINK.

WELL, I THINK THAT'S ONE OF THE NICE THINGS ABOUT THE CULINARY PROFESSION.

IT CAN GO ON, AND ON, AND ON.

AND IN EACH DISH YOU DO YOU FIND BETTER WAYS TO DO IT.

BON APPETIT.