KADAI JHEENGA

KADAI  JHEENGA:             ASIA

INGREDIENTS:          ( serves  4 )

50  ml  cooking oil
10  g  chopped garlic
5  g whole red chillies
50  g chopped onions
50  g chopped tomatoes
20  g coriander powder
20  g  cumin powder
15  g garam masala
20  g red chilli powder
10  g ginger paste
200  g medium sized prawns
50  g diced capsicum
5  g green chillies
5  g fresh ginger
5  g fresh coriander
Salt to taste

METHOD:

• Take a heavy pan and add some cooking oil. Once it is hot, add chopped garlic and whole red chillies, frying gently until they start to brown, and follow with the chopped onions.
• Continue to fry until the onions are soft and golden, and pour in the chopped tomatoes. Sprinkle in your spices and ginger paste and stir well, leaving the sauce to cook and absorb all the fragrant flavours.
• Throw in your prawns that you have previously washed, deveined and salted and after a few minutes add the green chillies and capsicum.
• Leave the curry on the stove on a moderate heat to allow the flavour to circulate for 20 minutes.Serve hot with a garnish of chopped coriander and julienned ginger.

TIPS : Prawns or scampi cooked in Indian style, this dish known in North India as jheenga Fish and in Bengali as Chingri Machi.

SHRIMP POT PIE

SHRIMP  POT  PIE:

INGREDIENTS:       (  serves 2 )

1/2  cup  tomato paste
1  tsp  honey
2  tsp  olive oil
1-1/2  cups  frozen chopped onion
1-1/2   cups  frozen chopped green bell pepper
2  tbsp  flour
330  g peeled raw shrimp
3/4  cup  frozen  peas
1  tbsp  cajun  seasoning
2  tbsp  salt and freshly ground pepper
4  ready-to-bake biscuits, from refrigerated packaged biscuit dough

METHOD:

• Pre-heat oven to 200c. Mix tomato paste, honey and 1 cup water until smooth; set aside.
• Heat oil in a non-stick skillet over medium -high heat. Saute onion and pepper about half a minute. Stir in flour and tomato- paste mixture, simmer to thicken about 1 minute. Stir in shrimp, peas and seasonings, and cook 1 minute.
• Transfer to an oven-proof casserole about 15cm X 7cm. Remove 4 biscuits from package and stretch each to about 7cm across. Bake 15 minutes. Serve immediately.

PRAWN AND PUMPKIN

PRAWN  AND  PUMPKIN:

INGREDIENTS:

1  tbsp  olive oil
20  large prawns,shelled and cleaned with tails intact
250  gms  pumpkin, peeled and chopped
800  ml coconut milk
1  tsp  red curry paste
1  tbsp  palm  sugar
1/2  tbsp fish sauce
Chopped chillies, to taste
Fresh coriander, for garnishing

METHOD:

• Heat oil in a wok and saute red curry paste.
• Stir for a minute, until the paste releases its fragrance and is sizzling.
• Add coconut milk and palm sugar. Simmer for a  few minutes before adding fish sauce . Add pumpkin and boil for a minute.
• Reduce heat and simmer until pumpkin is soft. Drop in prawns and cook briefly.
• Scatter chopped chilli and coriander leaves over curry. Serve hot.

NOTE  - Serve with steamed basmati rice or Thai rice noodles.

PRAWNS AND AVOCADO

PRAWNS  AND  AVOCADO:

INGREDIENTS:

28  king  prawns
3  avocado, cut into pieces
4  orange slices
50  gms frisse leaves
20  ml lemon juice
20  ml  cocktail sauce
Salt and pepper, to taste

METHOD:

• Boil prawns and then shell and devein, leaving the tails intact.
• Mix avocado with lemon juice, salt and pepper. Arrange avocado at the centre of the plate,surround it with prawns and top it with cocktail sauce.
• Garnish with frisse leaves and orange slices. Serve.

NOTE:  Serve with a crusty bread.

THAI GREEN PRAWN CURRY

THAI  GREEN  PRAWN  CURRY:

INGREDIENTS:        ( serves 4 )

400  gms  prawns, peeled and cleaned
4  tbsp  green curry paste

4  cups  coconut  milk

2  tbsp  palm sugar
2  tbsp  fish saue
200  gms Thai  eggplant, quartered length-wise
20  g sweet basil leaves
1  tbsp  oil

METHOD:

• Heat oil in the pan and add green curry paste to it .
• Cook on a low heat, stirring continuously for five to ten minutes until you can smell the aroma.
• Now add coconut milk to the pan followed by prawns, Thai eggplant and fish sauce.
• When cooked, add palm sugar to the prawn curry. Garnish with sweet basil leaves and serve with steamed white rice.

CURRIED SHRIMPS WITH ROASTED SPICES

CURRIED  SHRIMPS  WITH  ROASTED  SPICES:

INGREDIENTS:        ( serves 8-10 )

2-3  bay leaves
2-3  pods  cardamom
1  small cinnamon stick
4  pieces  dried red chillies
1  tbsp  coriander seeds
1  tsp  cumin seeds
1  tsp  fenugreek  seeds
1/2  tsp  black pepper, whole
3-4  pieces  cloves
750  g  medium  shrimps peeled, divined
2-3  tbsp oil
1  large onion, chopped
1-2  medium  green chilli, sliced
1  tsp  ginger, minced
3-4 cloves garlic, minced
2  medium tomatoes, peeled,chopped
2-3  tbsp  tomato paste
1-1/2  cups  water
1/2  cup coconut milk
1 tsp salt
1  tsp paprika
Steamed  Saffron  Rice

METHOD:

• Put the bay leaves, cardamom, cinnamon stick, red chillies, coriander, cumin, fenugreek, pepper, and cloves in the pan and set over medium heat. Stir until the  spices turn a shade darker and emit a roasted aroma. Remove from the pan and cool. Then grind them in a spice grinder.
• Pour the oil into the pan and set over medium- high heat. When the oil is hot, add the shrimps and stir - fry until they are opaque all the way through. Remove and keep aside.
• In the same pan, add the onion and green chillie. Stir fry for about 2 minutes. Add the ginger and garlic. Stir for about 15 seconds. Add tomatoes and tomato paste. Stir well.
• Pour in water, coconut milk and add the roasted spices, salt, and paprika. Return the shrimps. Stir and bring to a simmer. Reduce the heat to low, and simmer gently for 15-20 minutes. Serve them beside steamed saffron rice.

SHRIMPS WITH RICE

SHRIMPS  WITH  RICE:

INGREDIENTS:    ( serves  4-5 )

2  cups  basmati rice
2-3  tbsp  corn oil
1  large  onion, sliced
3-4  cloves garlic, minced
1  tbsp fresh ginger, minced
1-2  medium green chillies, sliced
500  g shrimp, peeled, divined
2 tsp salt
1/4   black pepper
1  tsp coriander, ground
1 tbsp  curry powder
1  tsp cardamom
1/2  tsp  crushed chilies
1/2  tsp paprika
1/2  turmeric
1  large  tomato, peeled, chopped
1/2  cup  chopped parsley
3  cups water

METHOD:

• Rinse rice, cover with warm water, and add one tbsp salt. Soak for 15 minutes.
• Heat oil in pot over medium heat. Add sliced onions and saute until golden. Stir in garlic, ginger and green chillies, Cook until garlic is soft.
• Stir in shrimp and cook for 10 minutes over medium heat.
• Add salt, pepper, coriander, curry powder, cardamom, chillies, paprika, and turmeric. Stir well. Add tomatoes and parsley and mix to combine.
• Strain rice and add to the pan.  Add water. Increase heat and bring to a boil. Cover, reduce heat and simmer for 25- 30 minutes. Until all the water is absorbed and rice is cooked. Serve hot.