Category Archives: Seafood

Curried Pepper Shrimp.

Omg, this recipe was beyond amazing. I totally loved it and I am not a big seafood person. Honestly my husband and I were just left wanting more. Enjoy! 🙂

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Ingredients:
A pinch of mustard seeds
1 onion – chopped
1 green chili – diced
1 packet of shrimp – 24oz
2 tbs vinegar
2 tbs lemon juice
½ tbs of desiccated coconut
Salt as per taste
Oil to fry

To marinate the Shrimp:
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp curry powder
¼ tsp red chili powder
A dash of black pepper (close 1/8 tsp)
½ tsp ginger paste
½ tsp garlic paste

Method:
Mix the shrimp with the above ingredients and set aside for half an hour.
In a non-stick pan/wok add oil and mustard seeds.
Let the mustard seeds sputter.
Add the onions and fry till slightly browned.

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Add the marinated shrimp and green chilies and mix well for 2 minutes.
Add ½ cup of water and salt and bring to a boil.
Add the vinegar and lemon juice and cook for another 2 minutes.
Add the desiccated coconut and cook till most of the water disappears.

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Continue stirring occasionally as we are drying up the water almost completely.

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Serve hot with brown rice or roti. I ate mine with Near East wild rice.

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Curried Shrimp Couscous

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Ingredients:
½ a pound of shrimp
1-cup of uncooked couscous
1-cup baby spinach
3 carrots cut-up
1 green chili – diced
1 capsicum (green peppers) – diced
¼ a chopped onion
1 tomato
3-4 curry leaves
¼ tsp mustard seeds
¼ tsp cumin seeds
½ tsp red chili powder
½ tsp curry powder
¼ tsp cumin powder
¼ tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
1 tbs lemon juice
1 tbs white vinegar

Method:
Heat two tablespoons of oil.
Add the mustard and cumin seeds and let it sputter.
Add the curry leaves.
Add the chopped onions and tomato together and fry till the tomatoes are soft.
Add the ginger and garlic paste and fry till the raw smell disappears.
Add the shrimp and cook for a few minutes.
Add the spices (cumin, coriander, turmeric, red chili and curry powder)
Add a tbs or 2 of water if needed.

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Add the vegetables and mix well.
Add the lemon juice and vinegar and cook for a couple more minutes.

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Add 1-1/2 cups of water and salt and bring the water to a boil.
Add the couscous to the boiling water.
Mix well and remove from heat, set aside covered for 5 minutes.
Gently fluff the couscous when ready.

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Serve Hot!

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Shrimp with Pomegranate Tamarind and Date chutney

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Ingredients for Pomegranate Tamarind & Date Chutney:
3 tbs of Pomegranate juice
1 tbs of Tamarind Concentrate
3 dried Red Chilies
3 Dates
1 cup of water
¼ Cumin powder

Ingredients for frying shrimp:
1 packet of 12 oz shrimp
Salt to taste
½ Red Chili powder
½ Coriander powder
½ Turmeric powder
1 tbs Ginger paste
4 tbs of Oil to fry

Method:
Add the ingredients for Pomegranate Tamarind & Date Chutney and boil till the water is reduced to half.
Once reduced put in a food processor and crush well.
Pour the crushed liquid back in the pot and re-boil till the liquid is reduced to half.

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In the meantime marinate the shrimp with red chili powder, coriander, turmeric and 1tbs of ginger paste.
In a non-stick pan add the oil, marinated shrimp, chutney, salt and cook well till chutney is reduced to a paste.

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Once the chutney is reduced fry on high heat to get a nice crust.

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This can be served with rice, or tacos or any thing you like to eat fried shrimp with ☺

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Enjoy 🙂

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