Indian Food Recipes | Cooking Style of Tamil, Hindi, Telugu, Malayalam

Shrimp (Prawn) Curry

Shrimp curry

250g/8 oz shrimps

2tbsp oil

¼ tsp red chilli paste

½ tsp turmeric powder

2 cups coconut milk

½ tsp salt, or to taste

½ tsp sugar

4-5 cherry tomatoes cut into 8 pieces

2 tbsp lemon juice

1-2 green or red chillies – chopped, to garnish

Some coriander leaves to garnish

Clean the shrimps; remove the shells and black veins. Heat the oil in a shallow pan then reduce the heat; stir in the red chilli paste and turmeric powder and fry for 1-2 minutes or till the oil separates.

Add ¾ cup of the coconut milk and bring to a boil, stirring constantly. Lower the heat and simmer for 5-7 minutes. Add salt and sugar and the remaining coconut milk. Boil for 3-4 minutes on low heat.

Add the shrimps and tomatoes; simmer for 4-5 minutes or till the shrimps are cooked and the gravy becomes thick. Remove the pan from heat and stir in the lemon juice.

Garnish with chillies and cilantro/coriander leaves. Serve hot with rice.

Butter Chicken

1cooked tandoori chicken (click here for tandoori)

SAUCE

¼ cup cashew nuts

50g/2 oz salted butter, 1 tbsp oil

1 bay leaf

3 tbsp ginger-garlic paste

500 g/1 lb tomatoes - pureed

100g/3oz thin fresh cream (1/2 cup)

¼ tsp paprika

1 cup water, or as required, 1 cup milk

½ tsp garam masala powder (click here for garam masala)

1 tsp tandoori masala (click here for tandoori masala)

Salt to taste, ¼ tsp sugar

2-3 green chillies – slit, to garnish

Note: Butter has a low smoking point and burns very fast so whenever butter is used for making a curry, a little oil is also added.

Cut the tandoori chicken int 12 pieces. Soak the cashew nuts in hot water for 15 minutes. Drain and grind to a very fine paste with a little water in a small spice grinder.

Heat the butter and oil in non-stick pan; add the bay leaf; after a few seconds add the ginger-garlic paste, cook until the liquid evaporates and the paste begins to change colour. Add the tomatoes, cook until the mixture turns dry and the fat separates.

Add the cashew nut paste and stir for a few seconds. Add paprika or degi mirch to give a bright red colour, (a few drops of orange-red food colour can also be added). Cook on medium heat till the fat separates.

Add enough water to make a thick sauce and mix well. Bring to a boil, stirring constantly. Simmer for 5-7 minutes till the sauce turns a bright red colour and the fat surfaces.

Removie the pan from heat and wait for about 5 minutes for it to cool down. Stir in the milk and the rest of the cream, reserving 1tbsp for the garnish; stir continuously. Add garam masala powder, tandoori masala, salt and sugar. Add the tandoori chicken pieces and simmer gently till heated through. Transferto a serving dish.

Garnish with the reserved cream and the slit green chillies. Serve hot with nan or parathas.

Red-Curry Crab Cakes with Chilli-lime

dipping sauce

2 x 170g cans crab meat, drained

650g large uncooked prawns, shelled, deveined

1 tablespoon thai-style red curry paste

1 egg

2 green onions, chopped coarsely

2 tablespoons finely chopped fresh coriander

2 teaspoons finely chopped fresh lemon grass

1 red Thai chilli, seeded, quartered

2 tablespoons peanut oil

Chilli-lime dipping sauce

2 tablespoons lime juice

2 tablespoons water

2 teaspoons fish sauce

2 teaspoons sugar

1 fresh kaffir lime leaf, shredded finely

1 red Thai chilli, seeded, chopped finely

Process crab, prawns, paste, egg, onion, coriander, lemon grass and chilli until just combined. Shape level tablespoons of mixture into patties. Heat oil in large frying pan; cook crab cakes, in batches, until browned both sides and cooked through, drain. Serve hot crab cakes with chilli-lime dipping sauce.

Chilli-Lime Dipping Sauce

Combine ingredients in small bowl, stirring, until sugar dissolves.

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