Cooking Up Curry and More at Home
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Cooking Up Curry
Some of the most tasty recipes you can make come from southern India, and from neighboring Bangladesh, the island of Sri Lanka (Ceylon), and Pakistan. Begin your meal planning with a central starch like basmati rice or a quick bread. Around that add meat or fish, vegetables, and perhaps chutney. This will make a delightful meal for your family or for entertaining guests. Use your coffee or spice grinder as necessary to process the spices, and enjoy the aroma of freshly ground ingredients.
While you might think of some ingredients as being proto-typically American, here is some new information for you. Our black pepper is actually native to India, so feel free to add it to most any dish.
Making fish tandoori tasty
Being near the sea, a bounty of different fishes are found in Sri Lanka. For this recipe, use what is easiest for you to get locally, and you will be fine. Tandoori are clay cooker ovens used in a hot preheated oven. To your white fish add oil, cayenne pepper, some lemon juice, cumin, thyme, and black pepper. Bake quickly, and eat just as fast.
Fish and green veggies
Blend cherry tomatoes, some cilantro, medium hot green chili peppers, a mild green pepper, and some chicken broth. Marinade the fish fillets (tilapia, or your choice of other fish), and then bake in the marinade.
Stir fry shrimp and spices
This is another very quick dish. If you are used to bland American food, you will appreciate the exotic flavors. Use cleaned gulf shrimp, and to them add a mizture of cumin, coriander, tumeric powder, and mustard seeds. When the shrimp are done squeeze the juice of two fresh lemons on top before serving.
Chicken baked with curry
Chicken and curry are a delicious combination. If you have the patience to marinade the poultry in the curry overnight before baking, then all the better. The recipe is so easy, just add grated fresh ginger, a couple cloves of garlic that you have crushed, and a tablespoon each of cumin, tumeric, cayenne, coriander, and then a small carton of yogurt (plain). Baking at four hundred degrees for forty five minutes should work just fine, unless your chicken part pieces are extremely large.
For dessert why not try your regular rice pudding recipe, but this time add a teaspoon of real saffron and mix it in.
People tend to shy away from unfamiliar cuisines, but there is really no need. The recipes are as easy as pie, and utterly delicious. Once they have tasted your meals, your guests will be thankful they were invited, and will consider themselves very lucky.
Related articles
- Chicken Korma (jamesbonfieldrecipes.wordpress.com)
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