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Andhra Shrimp Stir Fry
Andhra Shrimp Stir Fry
With the Indian state of Andhra Pradesh being on the coast of the Bay of Bengal, their cuisine uses an abundance of seafood. This Andhran shrimp stir fry is quite simple to prepare and takes only 20 minutes to make. The stir fry uses shallots instead of white onions, giving it a sweeter flavor. While most Andhran cuisine is spicy, this one is fairly mild. Add in an extra green chili if you want it to be spicier.
Ingredients
- 1 1/4 lbs shrimp 16/20 ct., peeled and deveined
- 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 1 green bird’s eye chilies finely chopped
Stir Fry
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 cup shallots chopped
- 12 curry leaves
- 6 garlic cloves thinly sliced
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1 tsp fennel seeds coarsely ground
- 1 small tomato finely chopped
- salt to taste
Garnish
- cilantro chopped
Instructions
- Marinate the shrimp in the turmeric, ginger garlic paste, and bird’s eye chilies for 15 minutes.
- Heat up cooking oil in a sauté pan over medium heat. Fry the mustard seeds for 30 seconds.
- Add in the shallots and fry for 10 minutes.
- Add in the garlic and curry leaves. Fry for 2 minutes.
- Add in the tomatoes, turmeric, fennel, and chili powder. Fry for a minute.
- Stir in the shrimp with all of it’s marinade. Season with salt. Cook for 2 minutes. Put a cover half on the pan, continuing to cook for 4 minutes.
- Garnish with cilantro.
Pineapple Cilantro Lime Chicken Kabobs
Pineapple Cilantro Lime Chicken Kabobs
These Cuban chicken kabobs marinated in pineapple, cilantro, and lime are a no brainer. Add all of the marinade ingredients to a food processor and give it a few pulses. You don’t want the marinade to be puréed. Chunky is good. You can use either breast or thigh. I’m always partial to thighs. I cut 2lbs worth into 4 pieces each and yielded 6 kabobs. They take 7-8 minutes a side under the broiler; about a minute or two less on a grill. This marinade will also go great with pork, shrimp, salmon, snapper, or mahi mahi.
Equipment
- Food processor or blender
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs cut into equal sized large chunks
- 1 cup fresh pineapple
- 1/4 cup vegetable oil
- 1/4 cup cilantro chopped
- 2 tbsp brown sugar
- 2 tsp pink sea salt
- 1 tsp coarse ground black pepper
- 1 lime juiced
Instructions
- Briefly pulse all of the marinade ingredients in a blender or food processor. The marinade doesn’t have to be puréed smooth.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side. Let rest before serving.
Tamilian Spinach Poriyal
Tamilian Spinach Poriyal
Spinach poriyal origins are from the southern Indian state of Tamil Nadu. Poriyal means to stir fry vegetables. They are always cooked with black mustard seeds, dried chilies, urad dal, curry leaves, and red onions. The dish is then finished with grated coconut. This particular recipe uses spinach, but you can use any leafy green.
Ingredients
- 1 lb fresh spinach washed and chopped
- 3 tbsp vegetable oil
- 1 dried Kashmiri chili
- 1 tsp black mustard seeds
- 1 tsp split urad dal
- 12 curry leaves
- 1/2 medium red onion finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/3 cup coconut grated
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the dried chili, mustard seeds, urad dal, and curry leaves for 30 seconds.
- Add in the onions and fry for 8 minutes.
- Add in the spinach and Kashmiri chili powder. Fry for 6 minutes.
- Stir in the coconut. Season with salt. Cook for 2 minutes.
