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South Asia


1 lb. fresh peeled shrimp, rinsed and dried

1 tsp. freshly ground black peppercorns (Tellicherry)
2 cloves
1/8 tsp. ground cinnamon
½ tsp. ginger powder
½ tsp. salt
½ tsp sugar
2 T vegetable oil
1 garlic clove, minced
1 T freshly grated ginger
¼ cup raw cashew nuts

1 cup nonfat plain yogurt
1 tsp. tamarind paste
Lime juice

Grind up all of the spices into a fine powder.
Coat the shrimp with the spice powder and let sit in the fridge for 30 minutes.
Heat up the oil in a sauté pan to high heat.
Add the shrimp and sauté on high heat until cooked through.
Add the minced garlic, grated ginger, and cashew nuts, and stir until the shrimp are fully coated and cooked through.
Place shrimp on a serving dish.

Combine the yogurt and tamarind until fully combined in a bowl. Place on the table along with the shrimp.

Serve the cilantro and lime juice as a garnish.

May 26, 2008   |   2 comments
Tags: Entrees, Fish, Healthy, History, Nuts, South Asia

1 T + 1 tsp curry powder
¼ tsp turmeric
6 oz. plain yogurt or kefir (kefir produces a much looser dressing)
1 tsp. honey
2 T lemon juice

Blend all of the ingredients together and serve.

May 25, 2008   |   2 comments
Tags: Sauces, Spreads, & Dips, South Asia

For the Paste:
Dry Spices:
1 scant tsp. ground black pepper
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
2 cloves
3-4 dry pasilla chillies (you could use more small dry chillies if not)*
4 cardamom pods
1/8 tsp. cinnamon
1 cinnamon stick
1 bay leaf

Other Ingredients:
2 cloves garlic
1 inch ginger, finely chopped
1 tsp. tamarind paste, or 2 T port wine
3 T red wine vinegar

For the stew:
2 T ghee
2 T onion, small dice
1 inch ginger, finely chopped
1 garlic clove, finely minced
1 lb cubed lambs
Simmering water
2 tsp. dark brown sugar

Dry toast the chillies, remove the seeds, and crumble into small pieces. Grind them up to a fine powder with the other spices (except the bay leaf and cinnamon stick). Grind up the fresh ingredients and then add the spices, continue grinding until you have an even paste.

Season the lamb with salt. Rub the lamb with the marinade, and then marinate in the fridge for 8 hours, to overnight.

Heat up the ghee in a heavy bottomed pot.
Fry the onion, ginger, and garlic.
Add the lamb pieces and sear on all sides.
Pour in water enough to cover, add the cinnamon stick and bay leaf, bring to a simmer and stew covered for about 1 to 1 ½ hours, or until the meat is tender, and the sauce is thick. Stir in the sugar.
Serves 2 as a main dish, 4 as a side.