Bengal-style
Creamy Shrimp Curry
(Chingri Malai Curry)
Bengali cuisine is very rich in flavors. The use of coconut and mustard oil is
very distinctive in this style of cooking.
Serves 6
1 tablespoon ground turmeric powder
2 tablespoons mustard oil
1 1/2 pounds medium-sized shrimp, peeled and deveined
salt to taste
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1/2 teaspoon cloves
A 2-inch cinnamon stick
1 bay leaf
1 medium-sized onion, finely chopped
1 teaspoon cayenne pepper
1 cup coconut milk
1 teaspoon fresh coriander leaves, chopped
1. Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the
mixture to the shrimp. Cover and refrigerate for at least an hour.
2. Heat the remaining oil in a medium-sized sauté pan over medium heat and
sauté the marinated shrimp for 3 minutes. Remove from heat and keep
aside.
3. Heat the vegetable oil in a large skillet over medium heat. Add mustard
seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it
is toasted and fragrant—about 2 minutes. Add chopped onions and cook
till it is translucent—about 2 minutes. Add cayenne pepper and 1/2 cup
water and cook until the oil separates—about 5 minutes.
4. Lower the heat and add the coconut milk and the sautéed shrimp. Simmer
until the shrimp are cooked—about 4 minutes.
5. Transfer to a serving dish and garnish with fresh coriander leaves.
(Recipe from the book "The Spice Story of India" by Vikas Khanna)
Chicken with Cashew
and Poppy Seeds
(Kaaju aur Khus-Khus ka Murg)
Cashews are the base for many Mughlai curries. They make curries rich in
flavor and texture. The addition of poppy seeds adds a very mild aroma to this dish.
Serves 4
1/2 cup coarsely chopped raw cashews
3 tablespoons white poppy seeds
10 cardamom pods
A 1-inch cinnamon stick
1 green chili
2 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon cayenne pepper
1 teaspoon garam masala
2 pound skinless, boneless chicken, cut into 2- inch pieces
salt to taste
3 tablespoons heavy cream
2 tablespoons dry-roasted cashew halves
1. Soak cashews and poppy seeds in hot water for about an hour. Transfer to a food processor or a blender and add cardamom pods, cinnamon stick, and
green chili. Blend to make a smooth paste.
2. Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and stir-fry for 1 minute. Add garlic, ginger, cayenne pepper, and garam masala. Cook for another minute.
3. Add chicken pieces and salt. Cook, stirring constantly until the chicken is
golden—about 5 minutes. Transfer it to a bowl and keep it warm.
(Recipe from the book "The Spice Story of India" by Vikas Khanna)
Thai Steak and Mango Salad
The exciting flavor of Thai Basil with crisp crunchy green mango and tender sirloin steak creates this refreshing textured salad.
Serves 4
3 cloves garlic, minced
5 sprigs cilantro (reserve stems)
5 sprigs Thai basil
1 teaspoon freshly ground black pepper
3 tablespoons peanut oil
12 ounces sirloin steak
1 small Bibb lettuce, washed and dried
1 cucumber, peeled, seeded and diced
1 small firm ripe mango, peeled, cut from the pit and diced
4 large green onions chopped
DRESSING
2 tablespoons Thai fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
2 teaspoon minced Thai red chili
2 teaspoons packed brown sugar
1.In a food processor, grind the garlic, cilantro stems, Thai basil, salt pepper and 2 tbsp of the oil into a smooth paste. Marinate the steak with paste on both sides.
2.In a large heavy skillet cook the steak 3 to 4 minutes on each side for medium rare. Let it cool.
3.Cut the steak into thin strips. This could be served family style by tossing the lettuce leaves, mango, cucumber and green onions. Arrange the steak strips on top.
4.To make the dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
5.To serve drizzle the salad with dressing and garnish with cilantro leaves.
(Recipe from the book "Mango Mia " by Vikas Khanna and Hari Nayak)
MANGO AND SHRIMP SKEWERS WITH GUAVA LIME GLAZE
Serves 6
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
1.Prepare the Guava lime glaze barbecue (medium-high heat). Mix first 4 ingredients in large bowl.
2. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.
3.Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
(Recipe from the book "Mango Mia " by Vikas Khanna and Hari Nayak)
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