My Indian Shrimp Curry

This is my version of an Indian prawn curry, which combines aromas, spiciness, sweetness and tanginess.  Please note that this recipe is sans coconut milk. For a creamier variation, some coconut milk may be added during simmering, and for a smoother texture, the gravy can be pureed after adding the tomatoes. 

Ingredients:

10 medium shrimp, shelled, rinsed and deveined (the tail may be left on, if one so desires)

1 tsp of black mustard seeds

About ½ inch piece of tamarind

1-2 small green chiles, chopped

3  peeled garlic cloves

about ½ inch piece of ginger

1 tsp of cumin seeds

1 chopped onion or a few chopped shallots

½ tsp of cumin powder

½ tsp of coriander powder and/or (optional) coriander seeds

1 tsp of garam masala

1 tsp of rasam masala (if available, if not, a pinch of red chile powder or a few broken pieces from a red dried chile)

½ tsp of turmeric powder

About 8 oz. of grape tomatoes, chopped

1/4 inch cube of jaggery

10-16 curry leaves

a few cilantro leaves, roughly chopped (optional)

Cooking oil (I use olive oil, but one can use coconut oil or other oil of choice)

Note: All of these ingredients can be found at any Indian grocery stores or online.

Directions:

Soak the tamarind in about 1/3 cup of warm water for about 30 minutes or more, then squeeze as much pulp as possible into the water, strain through a small strainer and set aside.

In a mortar and pestle, or a small food chopper, grind the green chiles, garlic cloves, ginger and cumin seeds to a paste. I recommend, that the first time preparing this dish, to only use one green chile,  and  later adjust the heat accordingly, with the rasam masala or red chile powder/pieces. Otherwise one runs the risk of this dish being packing too much of a spicy punch.  

Heat the oil in a pan, and add the mustard seeds (and optional coriander seeds). When they start to pop, add about half of the curry leaves, then a few seconds later, add the chopped onions or shallots, and cook until translucent, stirring occasionally (5-10 minutes).

Add the prepared paste, and fry for a couple of minutes, while stirring, and being mindful not to burn it.

Add the powders (cumin, masalas, turmeric, red chile), stirring constantly for about a minute.

Add the chopped tomatoes, and simmer down for about 5 minutes.

Add the strained tamarind pulp/juice, the the jaggery, plus  the remaining curry leaves and optional chopped cilantro leaves.

Add a few pinches of salt, then adjust to taste.

Increase the heat and simmer down for a few minutes until a thickened.

Add the shrimp and cook for a few minutes, being careful not to overcook them, as they will turn chewy.  

Serve with basmati rice, bulgur, quinoa, or a grain/legume of your choice.

You can also serve this shrimp curry with roasted baby eggplant, as shown below. Simply cut some rinsed baby eggplant lengthwise into quarters, and toss with olive oil, sliced onions (optional), a small pinch of garam masala and/or rasam masala powder, cumin seeds, salt and pepper. Roast in the oven at 375F for about 40 minutes.  Taste and add more salt if necessary, and serve along with the prawns.

Three-Bean Multi-pepper Chili con Carne

For your next Super Bowl Party, or to soothe the Winter blues, here is my chili recipe, packed with nutrition and flavor,  that I wrote for Now It's Dark Magazine

http://nidmag.com/win-the-chili-cookoff

Ancho Chile-blackened Grilled Shrimp homemade Wraps with Mango Salsa

I have always been a fan of Mexican (or Mexican-American) and Tex-Mex cuisine, and even though, being Italian, I do not have a family tradition of making South of the border-inspired dishes, over the years I have encountered a number of recipes that have prompted me to offer a taco-bar themed dinner at home, with everything fresh and made from scratch. 

Here is one favorite recipe, with great complementing flavors and succulent textures.

The dose is for 6

The shrimp:

12 medium size wild shrimp, peeled and deveined

ancho chile powder (about 2 teaspoons)

paprika (about 2 teaspoons)

cumin powder (1-2 teaspoons)

2-3 garlic cloves, peeled and chopped

2 tablespoons of olive oil

juice of 1 lemon or lime

1 tablespoon of chopped cilantro 

salt to taste

Coat the shrimp with the three spices, then place in a bowl and mix with the olive oil, garlic and cilantro. Cover and refrigerate while preparing the salsa and tortillas.

Before grilling, add the lemon/lime juice. The reason the lemon juice is not added in the beginning is that it will "cook" the shrimp and compromise its texture.

Grill on a hot griddle, ribbed pan, or grill, about two minutes on each side,  while brushing the remaining spiced marinade, until they turn pink. Do not over-cook, as the shrimp will lose its succulence and will turn rubbery. 

Taste a piece of shrimp, and if needed, add salt to taste (some shrimp are inherently salty, so I recommend not adding the salt right away). 

Mango salsa :

1 ripe mango, chopped

1/2 pint grape tomatoes, chopped

juice of one orange

juice of 1 lemon or lime 

1-2 tbsp chopped cilantro 

1 small red onion, chopped

1 chopped jalapeno pepper (optional)

salt to taste

Combine all ingredients in a bowl, and set aside (may refrigerate, covered, and use within a day or two)

Tortillas:

The idea of making homemade flour tortillas came to me after watching a show with chef Rick Bayless. So I based my recipe off of his, except that I use a food processor instead of mixing by hands. Also, instead of lard or vegetable shortening, which I never have in my kitchen, I substituted with butter, which perhaps takes away some of the authenticity of the tortillas, but works just fine. I have also seen recipes with vegetable oil, but I have never tried it before. Lastly, even though I didn't on this occasion, I often add a few teaspoons of flax seeds to the flour mixture, for extra crunch and health benefits.

Here is the recipe (adapted from Rick Bayless)

1 1/2 cups all-purpose flour, plus a little extra for rolling the tortillas

2.5 tablespoonslard or vegetable shortening, or a mixture of the two
a pinch of salt
About 6 tablespoons of warm water

Combine the flour and fat in a food processor and pulse a few times until incorporated.   Dissolve the salt in the water, and pour about 2/3  of it to the mixture while cup of it over the mixture and turn the food processor to the ON setting, and blend while adding a stream of the remaining water (or more if necessary). The dough should be of medium-stiff consistency, but not firm, and not as soft as most bread dough. 

Divide the dough into 6 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

Assemble the wraps: 

Place the grilled shrimp and mango salsa in the middle of the tortilla, and if desired, top with a dollop of sour cream, Cholula or other hot sauce, a few piece of lettuce (romaine or baby greens), and a few pieces of finely shredded red cabbage. 

Fold and enjoy!

RED THAI CURRY SOUP

It is my pleasure to be a contributor for Now It's Dark Magazine, where I will be sharing recipes and reviewing restaurant experiences. This versatile recipe embodies delectable flavor combinations, spiciness, and nutritional benefits.  For your cooking pleasure, click on the link below.

http://nowitsdark.net/2014/10/red-thai-curry-soup-answer-last-nights-lingering-headache/

EASY ROASTED SPICED OKRA (LADY-FINGERS)

I LOVE OKRA...... There is something about this Malvaceae that I really enjoy and, apparently,  I have also turned my family into okra lovers. So much so, that they ask me to prepare it whenever they visit me in the US.  Curiously, this vegetable, also known as “lady-fingers” in many parts of the world, is not grown in Italy. 

The first time I had okra was in Georgia (fried of course). The second time was in an Indian restaurant in London (masala style). The third time was in Tamilnadu, South East India, and it was prepared by my husband’s grandmother, and it was one my favorite dishes that I tried while visiting there. I enjoyed it so much that I tried to make it again after I returned home. I have since prepared a few variations of Achi’s okra, one being this sliced okra with sauteed onions, ginger, garlic tomatoes and a combination of Indian spices, whose recipe will be featured in my upcoming cookbook. 

But all the cutting and slicing can be time consuming, so  when I am pressed for time, I resort to this effortless alternative, simple seasoning and roasting, which requires hardly any preparation, but is still delicious.

What I have learned is that picking the right okra is key to a texturally pleasant dish. I  also recommend purchasing okra at an Indian grocery store, which has a large turnover of this very popular vegetable, and hence, better quality and price. When picking your okra, you should lightly press it with your fingers, and it should be soft. If the okra is hard, it means that it is fibrous inside and no amount of cooking will redeem the trough texture. But if you pick the slightly soft okra, although not overly ripe to the point that it is turning dark, it will turn out great!

Method:

All you do is rinse the okra, and pat it dry it with a paper towel. Then in a bowl you toss it with olive oil and then add a few pinches of rasam masala powder and/or curry powder. If you do not have rasam masala, you can substitute with any combination of red chili powder, cumin and paprika and a tiny pinch of turmeric powder.   For extra flavor I also toss in a few cumin seeds (and fenugreek seeds, optional). But do not add too many, as this may compromise the flavor balance.

Then  spread the okra on a baking sheet lined with parchment paper.

Preheat oven at 400F and bake for about 20 minutes, or until soft and slightly roasted, tossing the okra around once about mid-way. Then turn the oven to broil and broil for a few minutes,  being careful not to burn your okra.

Remove from oven, sprinkle with sea-salt and optional ground pepper, and serve.

It makes a great side or snack.

If the okra is tender enough, you can consume it whole, including the caps.