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Bengali Shrimp and Khodu Curry
Bengali Shrimp and Khodu Curry
This is the first time I’ve ever cooked with a khodu; also known as a Bengali squash. I while it was labeled at the asian market as a squash, it is really a gourd. The khodu needs to be peeled and seeded before use. It kinda tastes like a slightly bitter green zucchini that absorbs up the curry gravy when simmered in it. This curry dish can be made with shrimp, any firm fleshed fish, chicken, or lamb. If you are having a hard time finding a khodu, substitute it with butternut squash, pumpkin, or sweet potatoes.
Servings: 4
Ingredients
- 1 small khodu(Bengali squash/bottle gourd) peeled, seeded, and cubed
- 4 tbsp vegetable oil
- 1/2 large white onion finely chopped
- 8 garlic cloves minced
- 1 1/2 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1 tsp Kashmiri chili powder
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup cilantro chopped
Shrimp Seasoning
- 1 lb peeled and deveined shrimp 26/30 ct; tails removed
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/4 tsp salt
Instructions
- Marinate the shrimp in the seasonings for 15 minutes.
- In a large wok over medium low heat, sauté the onions and garlic in the cooking oil for 5 minutes.
- Add in the spices. Cook for 10 minutes; stirring occasionally. Add a few tbsps of water at a time if the mix gets too dry.
- Add in the khodu; coating in the spice mixture.
- Pour in the water. Season with salt. Simmer covered over medium heat for 15 minutes.
- Add in the marinated shrimp. Cook for 3-4 minutes until the shrimp are cooked through.
- Turn off the heat and stir in the cilantro.
Serve the curry over basmati rice.
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Glazed Ham Loaf
Glazed Ham Loaf
The ham loaf has been a staple in Pennsylvania for several hundred years; created by German settlers. Think of it as the porkiest meatloaf ever made. It consists of 2 parts ground ham, 1 part ground pork, breadcrumbs, onions, milk, and an egg; with a brown sugar/mustard/cider vinegar glaze. Preparation is pretty straightforward. Mix all of the ingredients together. Form into a loaf. Bake for an hour; with the glaze applied the last 20 minutes of cooking. If you’re a big fan of pork, this is the ultimate comfort food.
Equipment
- food processor
Ingredients
- 2 lbs ham
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/2 cup white onion finely chopped
- 6 garlic cloves minced
- 2 tsp black pepper
- 2 tsp paprika
Ham Loaf Glaze
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
Instructions
- Using a food processor, chop the ham until it is almost a paste. You can also use a grinder if you have one.
- Mix all of the ingredients together in a bowl.
- Form the mix into a football-shaped loaf. Press crosshatch cuts with a chefs knife into the loaf. Place on a baking pan lined in parchment paper. Bake at 350° for 40 minutes.
- While the ham loaf is baking, whisk together the glaze ingredients.
- Take the loaf out of the oven. Pour the glaze over the ham loaf. Bake for another 20 minutes.
Schweineschnitzel (Pork Schnitzel)
Schweineschnitzel (Pork Schnitzel)
Not to be confused with the Austrian weinerschnitzel(made from veal), schweineschnitzel is the quintessential German dish made out of pork. The word schnitzel itself means thinly pounded, breaded, and fried meat. Pork schnitzel needs to be pounded with a food mallet no more than 1/4” thick so that the pork can cook all the way through while maintaining a golden brown breadcrumb crust.
Servings: 2
Equipment
- food mallet
Ingredients
- 2 8oz boneless butterflied pork chops
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cracked black pepper
- 3 tbsp flour
- 2 large eggs beaten
- 3/4 cup breadcrumbs
- vegetable oil for frying
Instructions
- Using a food mallet, hammer down the pork chops on both sides until they are no more than a 1/4” thick.
- Season the pork chops on both sides.
- Lightly dust each side of the pork chops with flour.
- Dip the pork chops in the beaten eggs.
- Dredge the pork chops in the breadcrumbs. Shake off any excess.
- Add just enough cooking oil to coat a large sauté pan or griddle over medium high heat. Place the schnitzel into the oil.
- Fry for 4 minutes a side until golden brown and crispy.
- Place the schnitzel on paper towel to soak up the oil.
