Pickled Shrimp

I am usually not one for pickled foods, but this is just too good to resist!  It is tangy, spicy hot, and simply addictive!  The longer you allow it to sit, the more the flavors mingle.  If you aren't a regular with the pickling process (and thus don't have the glass canning jars lying around), you will find that a cleaned out jam jar will work just fine for storing this yummy side!  It is good hot or cold.

Ingredients

3 Tbsp oil

1 tsp mustard seeds

3" piece of ginger, peeled and diced
5 garlic cloves, slivered

1/2 onion, diced

1 Tbsp fenugreek seeds

1 1/2 Tbsp coriander

1 tsp chili powder

1/2 tsp turmeric

1 tsp pepper

2 cups shrimp, cooked, tailed, and deveined

1 tsp fish sauce

3 tsp vinegar

1.  Heat oil; when hot add mustard seeds.  When seeds start to pop, add onion, garlic, and ginger.  Fry until lightly browned. 

2.  Add fenugreek, coriander, chili powder, turmeric, and pepper; stir to mix.  Add shrimp; saute 1 minute.  Add fish sauce and vinegar; stir to mix.  

3.  Enjoy one serving immediately, if desired.  Store the remainder in airtight glass jar for several days to pickle.  

Fried Fish

This marinade is spicy and delicious!  I think it would work just as well on chicken or beef.  Great as a side dish along with another curry and rice or chappati.  


Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water

1.  Mix all spices, lemon juice, and water into a watery paste.  Apply to uncooked fish fillets; allow to marinate for 30 minutes.

2.  Fry or bake and enjoy!

Mushroom Curry

This is easily one of my favorite curries ever!  I can eat it for breakfast, lunch, or dinner!  It is smooth, yet with a substantial kick.  For variety, I sometimes add in small chunks of lightly fried paneer cheese.  Because this curry is quite runny, you might consider serving it with rice and chappati.  I enjoy the spiciness, but if it is too hot for you, cut the amount of chili powder in half, remove the seeds of the green chili, and/or add more coconut milk.  You don't want to miss the great flavors of this dish!


Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro

1.  Heat oil in medium saucepan; add mustard seeds.  When seeds start to pop, add onion, ginger, and green pepper; saute until browned.

2.  Add tomatoes; cook 1 minute.  Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute.  Add mushrooms; cook 1 minute.

3.  Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.

Garnish with fresh cilantro.  Serve with hot chappati/tortillas.

Yogurt Curry

Eaters beware: this yogurt curry has quite a bite!  It is smooth and cool in the mouth, with a bit of fire in the throat!  But don't let that throw you off, it is delicious and a great accompaniment to many of the other curries.  If you simply can't stand the heat, you may add extra yogurt and/or reduce the amount of chili powder.  


Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped


1.  Mix yogurt and water with a whisk until smooth.  Warm over low heat in small saucepan (do not boil).  Set aside.

2. Heat oil in small skillet; add mustard seeds.  When seeds start to pop, add onion and fenugreek; saute until browned.

3.  Add curry powder, cumin, chili powder and tomato; stir to mix.  Saute until heated through.

4.  Add seasoning mixture to yogurt.  Garnish with fresh cilantro.