Shrimp Curry or South Indian Fish Curry Serves 6-8
Ingredients:
2 Tbsp. Ajika Fish Masala
2 Tbsp. vegetable or corn oil
1/2 cup chopped onion
1 Tbsp. finely chopped ginger or 1/2 Tbsp. ginger powder
1 Tbsp. minced garlic or 1/2 Tbsp. garlic powder
1 Tbsp. curry leaves (optional)
1 cup chopped tomatoes or 2 Tbsp. tomato paste
2 tsp. tamarind paste or 2 Tbsp. lime or lemon juice
1 tsp. salt
2 lbs. small whole fish, fish fillets cut into 2-inch pieces, or shelled deveined shrimp
1/2 cup unsweetened coconut milk (optional)
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
1. In a small bowl mix together Ajika Fish Masala and 2 Tbsp. water and set aside.
2. In a medium pan (non-stick is ideal), heat oil over moderate heat and sauté onion, stirring, until soft and lightly browned, about 4 mins. Add ginger, garlic and curry leaves and sauté, stirring, 1 min. Add spice paste and sauté, stirring, until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and sauté, stirring, until tomatoes become soft and melt into the sauce, about 5 mins. Add the tamarind paste or lemon or lime juice and salt.
4. Add the fish or shrimp and 1/2 cup water. Stir gently to combine and simmer, covered, 10 mins. 5. Add coconut milk and simmer 3 mins. Add salt to taste.
6. Transfer curry to a serving dish and garnish with coriander leaves.
7. Serve hot with rice (steamed or pilaf), any Indian bread, pita bread or any other bread, boiled or steamed vegetables or yucca (cassava).
Chefs Tip:
1. To make a spice rub for grilling 1 lb. seafood, mix together 1 Tbsp. Spice 'N Flavor Fish Masala, 1/2 tsp. salt, and 1/2 tsp. each of garlic powder and ginger powder.
2. For milder gravy increase the amount of coconut milk.
3. For a spicier curry, increase the amount of the India's Spice 'N Flavor Fish masala or add 1 or 2 chopped fresh green cayenne or serrano chilies along with the ginger, garlic and curry leaves in step 3.
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Fish Curry from Kerala Serves 4-6
This special dish of spicy fish is unique to Kerala, the Southern state of India where fish is part of daily menu. It is ideal when served with rice, bread or boiled cassava or yucca.
Ingredients :
2 Tbsp. Ajika Fish Shrimp Masala.
3 Tbsp. oil (veg., corn or olive)
1 cup sliced shallots or onions
1 Tbsp. ginger paste or 1 tsp. powder
2 cayenne or serrano chilli peppers - slit lengthwise (optional)
2 Tbsp. chopped coriander (cilantro) leaves- optional
1 tsp. of salt (or to taste)
1 Tbsp. tamarind paste (optional)
1 tsp. mustard seeds (optional)
10 curry leaves (optional)
1 Tbsp. garlic paste or 1 tsp. powder
2 lbs. (900 gms.) fish (sardines, sole, mackarel, king fish, cod, catfish, or other variety)
Method:
1. In a large bowl combine Ajika Fish Shrimp Masala. with salt and 4 Tbsp. of water to a paste and set aside. Dissolve the tamarind paste in 1 cup of warm water and set aside.
2. In a medium pan or skillet (non-stick is ideal) heat oil using medium heat and transfer the mustard seeds into it, cover until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the curry leaves, shallots or onions and stir-fry until shallots are soft and lightly brown, about 5 mins. Add ginger, garlic and green chillies and sauté stirring for 1 min. Add the masala paste from step#1 and stir-fry until the liquid evaporates, 1 min. Add the tamarind juice, stir and simmer covered for 3 mins.
3. Place the fish in the sauce carefully, mix lightly, cover and simmer until well cooked, about 8 to 10 mins. Rotate the pot gently to avoid breaking the fish. Open the lid and simmer for another 2 mins., if you like to reduce the sauce.
4. Taste for salt and transfer to a serving dish and garnish with coriander(cilantro) leaves.
Chefs Tip:
1. Substitute fish with shrimp or any other seafood. For a thicker gravy add 1 cup of chopped tomatoes or 2 Tbsp. of tomato puree, in step #3.
2. For exotic taste and to make the curry milder, add ½cup of plain yogurt or sour cream, instead of the coconut milk, at the end of step #3 and simmer for 4 more mins.
3. Vegetarians can try this recipe with eggplant, mushrooms, bread-fruit, okra, zucchini, pumpkins, squash and tofu.
Serving Tip:
Serve hot with rice (steamed or pilaf), with steamed vegetables or yucca (cassava).
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Madras Shrimp Serves 2-4
This popular South Indian dish is spicy and very delicious. It is semi-dry and is ideal when served as an appetizer or with rice (steamed or pulao), vegetables, or boiled cassava (yucca).
Ingredients:
1 lb. jumbo shrimps (shelled and deveined)
1 tsp. salt (or to taste)
1 tsp. of mustard seeds (optional)
1½ cup sliced onions
1 Tbsp. chopped fresh ginger or 1 tsp. powder.
1 cup chopped tomatoes
1½ Tbsp. Ajika Fish Shrimp Masala.
4 Tbsp. veg. or corn oil
2 Tbsp. chopped fresh garlic or paste
2 chopped fresh cayenne or serrano chilli pepper - (optional)
2 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
1. In a bowl combine the cleaned Shrimps with ½ Tbsp. of Ajika Fish Shrimp Masala, salt and set aside . In a small bowl combine the remaining Masala, with 3 Tbsp. water to a paste and set aside.
2. In a medium wok, pan or skillet (non-stick is ideal) heat oil using moderate heat, place the mustard seeds in it, cover it until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the onions and stir-fry until soft and lightly brown, 5 to 6 mins.
3. Add ginger, garlic and chillies and stir-fry for 1 min. Add the masala paste from step#1 and saute stirring until the liquid has evaporated, about 1 min. Add the tomatoes stir-fry for 3 mins. or until they become soft.
4. Add the shrimps, ¼ cup of water and stir-fry for 4 to 5 mins. or until tender.
5. Taste for salt and transfer to a serving dish and garnish with coriander leaves.
Chefs Tip:
1. For unique taste, add 1 Tbsp. of lemon juice or vinegar (red wine or distilled) to the marinade in step #1.
2. For a tangy taste dissolve 1 tsp. of tamarind paste in 2 Tbsp. of water and add to the shrimps in step #4.
3. Vegetarians can try this recipe with boiled potatoes, carrots, cauliflower, broccolli, bread-fruit, eggplants, okra, zucchini, pumpkins, squash and tofu.
4. For exotic taste and also to make the souce milder, add ½cup of unsweetened coconut milk, at the end of step #5 and simmer for 4 mins.
Serving Tip:
Serve hot with rice (steamed or pilaf), with boiled yucca (cassava).
