D loves a good curry. But if I add a South Indian twist to it, he loves it a 100 times more. I’ve made shrimp curry a million times. However, over the past few months, I have had a lot of fun experimenting and perfecting my signature shrimp curry recipe. I think I’ve finally nailed down one that everyone in my circle truly enjoys and begs for more. Here’s the recipe, try it out and let me know what you think!
Here’s what you need:
- 50-70 medium size pre-cooked, de-veined shrimp (tail shell off)
- 2 large red onions (finely chopped)
- 1 cup coriander (finely chopped)
- 1 large tomato (chopped or puree)
- 1/3 cup ginger (grated or finely chopped)
- 1 cup coconut milk
- 1/2 cup tomato paste
- 1/3 cup shredded dry coconut
- 5-7 dry curry leaves
- 3-4 tbsp. oil
- 1 tbsp. jeera
- 3-5 cloves
- 1/2 cinnamon stick
- 2-3 large black cardamoms
- 1 tbsp. whole black pepper
- salt to taste
- 2 tbsp. curry powder
- 1/2 tbsp. turmeric
- 1 tbsp. dry mango powder
- 1 tbsp. garam masala
- 1 tbsp. jeera powder
- 1 tsp. red chilli powder
- 1-2 dry whole red chillies
- 1 tbsp. dry methhi leaves (shredded or rub between hands to turn powdery)
- 1 cup water (for a thicker curry, use 1/2 cup)
Here’s what you do:
- Wash shrimp with lemon juice, sprinkle with curry powder and set aside
- Pre-heat pan, add oil and let sizzle.
- Add cloves, cinnamon sticks, black cardamoms and whole black peppers and let sizzle
- Add jeera and cook until slightly golden brown
- Add onions, ginger, dry whole red chilli and salt and cook until onions become translucent
- Add tomatoes and tomato paste, mix well and cook until oil begins separating from paste (or oil begins rising)
- Add curry powder, turmeric, dry mango powder, chilli powder, garam masala and jeera powder, mix well and cook for 5-10 minutes on low heat
- Add shrimp and coat with all the masala, cook for 3-5 minutes
- Add dry coconut and coconut milk and let boil for 5-7 minutes on low heat
- Add water, mix well and reduce heat to minimum and let cook uncovered for 15-20 minutes
- Sprinkle coriander leaves and let cook for 2-3 minutes
Enjoy with rice or roti!
Lentils are a used in almost all parts of India. Each province and city makes them differently. Being Punjabi, we love lentils with rice. It’s a Punjabi tradition! Cut up some red onions and serve with the rice and lentils and you’ve got an amazing meal to make any Punjabi smile and here I’m sharing my family recipe with you.
Here’s what you need:
1 cup green lentils
6 cups water
1 tbsp turmeric powder
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp jeera (cumin seeds)
1 tbsp hing
2-3 tbsp ginger
1 green chili chopped
1 onion chopped
Here’s what you do:
- Boil water and lentils until lentils are completely soft and mushy. You may need to add more water as the lentils boil down. This can take 30-45 minutes on high heat. Do not remove lentils and water from heat, just lower the heat as much as possible.
- Once your lentils are boiled to softness, in a fry-pan you’re going to add oil and hing and cook until sizzling. Add in jeera and cook until brown.
- Add your onions and ginger and cook until onions are browned. Add green chilli and cook for a couple of minutes.
- Next add your dry spices, red pepper, turmeric, curry powder and salt and cook for 10 minutes on medium heat.
- Now, turn up the heat on the lentils and once they begin boiling, add the ginger/onion masala to the boiling lentils. Be careful because they will sizzle and splatter. Let the lentils and mixture cook for at least 10-15 minutes or until everything is nicely mixed in together.
- Serve with basmati rice and fresh onions.
This is possibly one of the easiest East Indian dishes to make. It’s also one of my favorites and the dish I first learnt from my mother.
It’s quick, hassle free and great for week night dinners!
Now of course, there are many ways of making this. I’ll explain more below. Here’s the recipe:
8oz Moong dal
12 oz water
1 teaspoon Chilli powder
1 teaspoon Haldi (turmeric powder)
2 teaspoon Salt
1 1/2 teaspoon cumin
12 fl oz water
2 oz oil
- Clean and wash moong dal.
- Set stove to medium heat
- In a large steel cooking pot add daal, water, salt and haldi.
- Let boil for 30-45 minutes – depending on how much daal you are making
- In a frying pan, heat oil
- Add cumin, let the cumin seeds sizzle for a few minutes until they are slightly golden brownish
- Add salt and chilli powder
- Once all the ingredients are well blended and heated pour the mix on to the daal
- Transfer dal into serving dish
- Serve hot with rice or roti
Tips & Alternatives:
- There are many ways of making this daal. You can experiment with your taste. You may wish to fry up onions, ginger, garlic and tomatoes in the tharka
- One tip my mother told me was if I am using 1 cup of daal, then I should add 4-8 cups water. This really depends on how liquidy you want the daal to be
- When you add the tharka to the daal, it will cause the daal to sizzle and will produce smoke, so make sure to protect your face and arms and to have your kitchen exhaust on or a nearby window open
- For the meat-lovers, you can add boneless chicken breasts cut up into small cubes. But if you do, add less water to the daal so that it makes a thicker sauce. (My recommendation for this will be to cook/boil the chicken separately to make sure it is cooked fully)