Indian Category
Cauliflower and Shrimp Caldin Author: zenon May 3,2008
a
Ingredients
1 heavy coconut (without any cracks and containing liquid)
3 garlic cloves
1 small onion, halved lengthwise and thinly sliced lengthwise
2 1/2 cups plus 2 tablespoons water
1 tablespoon vegetable oil
1 tablespoon cumin seeds, ground in an electric coffee/spice grinder
1 teaspoon turmeric
1 (4-inch) fresh red chile, halved lengthwise, keeping stem intact
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets
1/2 lb medium shrimp (31 to 35 per lb), peeled, leaving tail and first segment of shell intact, and deveined
1 1/2 teaspoons salt
1 (1-inch) piece tamarind from a pliable block*
1 (13- to 14-oz) can unsweetened coconut milk* (preferably Chaokoh brand)
1 tablespoon cider vinegar
Accompaniment: Steamed Basmati Rice
Indian-Spiced Sturgeon with Mint Yogurt Sauce Author: zenon May 3,2008
a
Ingredients
1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
To Toast Spices, Nuts or Seeds Author: zenon May 3,2008
Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant
and a shade or two darker, 3 to 5 minutes.
Toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes
Toast seeds either way.
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- Tags: Indian, Indian Kitchen, Spice, Toast, Toast Spices
