Monday, November 3, 2014

Shrimp Curry

Fresh Shrimp - 10 to 15 medium sized ones
Mustard Oil / Olive Oil - 3 tbsp.
Garlic Cloves - 4, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Onion - 1 medium sized, finely chopped
Homemade Tomato Paste - 2 tbsp.
Turmeric - 1/2 tsp
Cayenne Pepper - a few pinches
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Turbinado Sugar - 1/2 tsp
Water - 1 cup
Cilantro for garnishing

Heat mustard oil in a pan. Add the grated ginger, garlic and green chili. Toss for a few seconds.

Then add the chopped onion and 1/2 tsp sugar. Cook on medium low till the onion caramelizes.

Add tomato paste, turmeric, cayenne, cumin, coriander, cinnamon and cook for a few minutes.

Now add the shrimp and cook for a minute more.

Add a cup of water, salt and mix everything well. Cook till the shrimp is done and the gravy thickens. Remove from heat, sprinkle chopped cilantro and serve hot with steamed rice or roti.

Instead of shrimp, we can add a few poached eggs to the same curry base to make a vegetarian dish.

Saturday, November 1, 2014

Pickled Chili Peppers

Red, Green & Yellow Chili Peppers / Jalapenos - 8, cut into thin rounds
Carrot - 1/4, peeled and thinly sliced
Red onion - 1/4, thinly sliced
Rice / White vinegar - 1 cup
Water - 1 cup
Garlic - 1 clove, peeled and lightly crushed
Sea salt - 1 tbsp.
Sugar - 1 tbsp
Dried oregano - 1/2 tsp
Black peppercorns - 10, lightly crushed
Bay leaf - 1
Heat the vinegar in a steel saucepan with the water, garlic, salt, sugar, oregano, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved.

Add the chilies, carrots, and onions. Cook in the pan for a minute, then cover, remove from heat, and let it stand for 15 minutes.

Pour the mixture into jars, close them, and refrigerate until ready to serve.

Storage: The pickles will keep for at least a month in the refrigerator, and will start to lose kick after that.

Adapted from