Showing posts with label Meat Recipes. Show all posts
Showing posts with label Meat Recipes. Show all posts

Saturday, January 14, 2012

Shrimp Coconut Soup


You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   


Prep: Peel and de-vein the shrimp.  Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup.  Once the stock is done, proceed with making the soup.  

Shrimp Stock: Place shrimp shells, onions, carrots, green chilies, ginger, curry leaves, water and salt in a medium stock-pot.  Bring it to a boil over medium high heat.  Reduce heat and simmer for 25 - 30 minutes.  

Strain the stock into a bowl using a mesh strainer.  

Shrimp Soup: Heat oil in a medium saucepan over medium high heat.  When the oil is hot, add cumin seeds.  Once the cumin seeds sizzle, add curry leaves.  When the curry leaves are crisp, add onion paste and green chilies.   Fry the onion paste until light golden, while stirring constantly.  

Add ginger, coriander powder, turmeric and salt and fry for 2 minutes.  Add pureed tomatoes and cook for another 5 minutes or until sauce is thick.



  Add shrimp and cook until the shrimp turns pink. 
 

Stir in the shrimp stock, coconut milk and bring it to a boil. Reduce heat to medium and simmer for 5 - 10 minutes and stir in lime juice.  



Season to taste.  Garnish soup with green onions and cilantro. 


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.    

Thursday, May 19, 2011

Moghul Egg Korma


This mouth-watering recipe (one of my favorites) turned out to be a lot easier than I thought it would be. Of all the curries I've made so far, Moghul Egg Korma has been the first curry where I didn't make any mistakes the first time around! Just make sure you get all the ingredients together first because it is a time-sensitive recipe. It's also a great way to use up your eggs!

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.     

Prep: Chop the onion, boil the eggs, and make the almond paste.

Heat oil in a wide-bottom skillet over medium high heat. When oil is hot, add cloves, cinnamon, and cardamom pods. Stir-fry for a few seconds. Add onion.   

Note: Whole spices are added for flavor only and are not meant to be eaten.
Saute onion until edges begin to brown. Add ginger garlic paste and stir for a minute. 
 
Add tomato paste and stir-fry for 2 minutes.
Add coriander powder, cayenne and paprika. Stir fry for a minute.
Add salt and 4 cups of water and bring it to a boil.
Reduce heat and simmer the sauce until thickened for about half an hour. Stir in almond paste and cream. Cook for 2 minutes. Add lime juice and stir to mix.

Note: Almond paste is not found in grocery stores. You can find an easy recipe for almond paste in Entertaining From an Ethnic Indian Kitchen.
Spread the eggs over the sauce. Simmer gently for 2 to 3 minutes.

Options:
1. Cut the eggs in half.
2. Keep the eggs whole but make a small slit in each of the eggs before adding them to the sauce, so that the flavor of the curry goes into the eggs.
Garnish with cilantro.                        

Serve with rice or chappati.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.  

Saturday, April 23, 2011

Chicken Tikka Masala

Chicken tikka masala was actually developed in a restaurant in England, not India, as a solution for using leftover grilled chicken. Please note that in order to make chicken tikka masala, you must make chicken tikka first.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.     


Have chicken tikka ready.
Note: While the chicken tikka is roasting in the oven, gather and chop all the ingredients for the curry.

Heat the ghee in a large sauce pan over medium high heat. When the ghee is hot, add bay leaf and cardamom pods. Stir for a minute.

Note: Whole spices are added for flavor only, they are not meant to be eaten.
Add the chopped onion.
Saute until edges begin to brown. Add minced ginger and chili and fry for a minute.
Stir in cinnamon, cumin powder, cayenne, turmeric, kasuri methi and salt and fry for a couple of minutes.
Add tomato sauce and one cup of water and bring it to boil. Reduce heat to medium and simmer for 5 minutes.

Note: If the liquid gets reduced too much in volume while simmering, add more water to the mixture.
Stir in chicken pieces. Continue to simmer for about 5 minutes until the chicken is heated through.
Stir in cream and cashew paste and cook for 5 more minutes.

Note: If the volume of the liquid gets reduced too much on the stove at this stage, add more cream or milk to the mixture.
Sprinkle garam masala powder and mix it in. Transfer to a serving dish and garnish with cilantro leaves.
Serve with any paratha or rice.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.  

Chicken Tikka

This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make chicken tikka masala, the curry version of this recipe.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    


Cut chicken into 2-inch cubes. 

Notes
  • Cut off as much fat as possible.
  • If you are going on to make chicken tikka masala, cut the pieces into smaller cubes so that they will cook faster on the stove.
Alternative: Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces. 

Mix lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala powder, paprika, and food coloring for the marinade.
Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.
Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.


Note: If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.


Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.
Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with ghee.
Serve with lime wedges.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Thursday, January 20, 2011

Fish Fry

This recipe makes the fish pieces become tender and succulent, not to mention the fact that salmon is a good source of omega 3 fatty acids.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

Mix red onion, garlic, salt, paprika, cayenne, black pepper, cumin powder and vegetable oil in a bowl.

Note: You can prepare this marinade the night before you cook it and it will come out just fine. Don't leave it in the fridge for longer than overnight because then the fish will fall apart when you are frying the pieces. 

Cut the salmon into 2-inch pieces.

Add fish pieces to the marinade and gently toss to coat the fish pieces. Cover with plastic wrap and let it marinate for 2-4 hours in the refrigerator.

Heat 1 tablespoon of oil in a wok or skillet over medium high heat. When the oil is hot, add the marinated fish.

Fry until the fish is cooked thoroughly, while stirring occasionally. Garnish with cilantro and serve.


    For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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