Tag Archives: Spicy Indian Food

Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

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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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