Archive for the ‘Seafood’ Category

Spicy Sweet and Sour Tamarind Coconut Shrimp

June 17, 2008

4 servings.

12 uncooked large shrimp (Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.)

1 tbsp. oil

1/3 cup chopped shallots
4 garlic cloves, minced
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 green chile, cut into thin rings

1 tsp. tamarind paste
1/4 cup water
2 1/2 tablespoons fish spices
2 tablespoons fresh lime juice
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
salt to taste
Garnish
Chopped fresh cilantro

Method:
In another pan heat 1 tbsp oil and add shallots, onion, garlic and sauté 1 minute. Add shrimp and sauté 1 minute. Add rest of the ingredients and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and green chile. Transfer to platter. Sprinkle with cilantro and serve.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecShrimpTamarindSpicy01

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Shrimp Seasoned with Coconut Spice Blend

June 17, 2008

Coconut Spice Blend with its special blend of spices and coconut is a natural blend for shrimp. The Malabar spices in this blend are traditional and are common all along India’s western coastline. If you like Thai food you will enjoy this spice blend. Lime juice and a bit of sugar may be added for a sweet and sour taste.

Serves 4

Ingredients
1 lb shrimp
1 tbsp. oil
3 tbsp. of Coconut Spice Blend
lime juice and salt to taste as this blend has only a small hint of salt

Method:
In a fry pan add oil and heat it. Add seasonings and then veggies. Saute while trning the shrimp so the spices coat the shrimp. Add 1 tsp. water, salt to taste and cover the pan. Steam till shrimp are done.

Serve with steamed rice and plan yogurt.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaCoconutSpice002

Shrimp Curry in Coconut Milk

June 17, 2008

Ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

Preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodShrimpCurry001

Tandoori Salmon Recipe

June 16, 2008

Ingredients:
Marinade:
2 tablespoons Tandoori spice blend 
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
2 tablespoon warm ghee
Mix the above in asmall mixing bowl

3/4 pound center-cut salmon fillet, skinned and halved – pat dry
3 teaspoons coarsely ground black pepper freshly ground
2 tablespoons ghee

Method:
Coat the salmon with the marinade and put it in a sealable plastic, and let it marinate, sealed and chilled, for 30 minutes or 3 hours or more in a refrigerator. Remove the salmon from the bag, discarding the marinade, but saving it, and press 1.5 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the ghee over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just crusts up and cooks through.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodSalmonTandoori1

Shrimp Curry in Coconut Milk

June 16, 2008

Ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodShrimpCurry001