need india recipe ASAP

[mac]

Hey everybody!

I need to find a recipe from India ASAP for my multicultural foods' class. I can multiply the recipe if I need a larger amount. I was thinking about spicy rice, shrimp....type dish. I tried the internet but I am looking for one with a picture, or personal advice. Thanks a bunch!

[Luv to Cook]

Hi Mac,

I have two shrimp recipes that I would be more than happy to post tonite. I have not used them as of yet, but I have tried other recipes in this cookbook with success.

One is Creamy shrimp curry with spices and coconut milk and another is Kerela shrimp curry which has spices and tamarind pulp.

Let me know which you would be interested in.

Anita

[Luv to Cook]

BTW...these are not light recipes...not sure if that is a criteria. If so, I remember there was a Indian shrimp recipe in CL a few month ago.

[JennieL]

Try www.recipiesource.com (http://www.recipiesource.com)
You can search by country.

[mandarin2j]

I think Luv to Cook is talking about the Indian Shrimp Stir-Fry from the microwave recipe feature in the March '01 CL.
DH and I had it a few weeks ago, and it was heavenly!

Unfortunately, I did a search and don't see it posted anywhere here, and I'm stuck at work! http://www.cookinglight.com/bbs/frown.gif

[mac]

Luv to Cook:

Thanks for the quick reply. Both sound good--but what is tamarid pulp?

[mac]

JennieL:

Recipesource.com does't load up...i'll try again later.

[mac]

..ok it worked and i'm browsing the recipes now. thanks!

[Luv to Cook]

Hi Mac,

Here they are...BTW, I buy tamarind at my local Indian store...it comes in a dried block that you need to soak in water and drain.

Kerala Shrimp Curry
2 chilies (I would use green serrano)
2 tsp black peppercorns
1 tsp cumin seeds
1/2 tsp tumeric powder
3/4 inch ginger root, chopped
4 - 6 cloves of garlic, chopped
1 1/2 TBS oil
2 springs curry leaves (can find in Indian store)
1/2 tsp black mustard seeds
3/4 cup sliced onions
1 1/4 lb shrimp, peeled and deveined
3 TBS tamarind pulp, soaked in 1 cup of water and strained
1/2 tsp salt

Grind or blend chilies, peppercorns, cumin, tumeric, ginger and garlic together, adding a little oil if necessary to keep blades of blender turning. Mix with shrimp and set aside.

Heat the oil and fry the curry leaves and the mustard seeds until the mustard seed begin to pop. Add the sliced onions and cook until golden brown. Add the shrimp and saute until pink, then add the tamarind juice and salt. Simmer about 5 minutes, or until shrimp are cooked.


Creamy Shrimp Curry

3/4 inch ginger root
6 cloves garlic
1/2 tsp cumin seeds
3 TBS oil
1 bay leaf
4 cloves
2-inch cinnamon stick
4 green cardomom pods, bruised
1 large onion, chopped
4 green chilies, deseeded and chopped
salt to taste
1/2 cup water
1 lb shrimp, peeled and deveined
1 cup thick coconut milk
1 tsp sugar
chopped cilantro to garnish


With a mortar and pestle, pound ginger, garlic and cumin. Heat oil and saute the bay leaf, cloves, cinnamon and cardamom until fragrant. Add onion and saute for 5 minutes. Add green chiles and ginger-garlic cumin paste. Saute for 2 minutes, then add salt and water. Simmer uncovered for 5 minutes, then add shrimp and simmer for 3 minutes. Add coconut milk and simmer until shrimp are cooked. Add sugar, stir and garnish with cilantro leaves.

Hope this helps.

Anita

[JennieL]

Your right, that link wasn't working. Try this one. http://soar.berkeley.edu/recipes/

[RobinC]

In the Nov 2000 CL there was a recipe Chicken Curry that also had potatoes. This was a great dish my good friend from India gave it a big thumbs up. I served it with basmati rice. Unfortunatly I am out of town and cannot go searching through my pile of Cooking Light issues to post the recipe. I recall there was also a picture with this recipe.

[mac]

Thanks!
I'll try the curry one to give a little twist to what others are bringing in for their countries. And the links worked out and I found some good recipes, I could make a couple dishes. :-D