Tag: South Asian
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.
Kidney Bean Curry
Kidney Bean Curry
Lubya is an Afghan kidney bean curry that is extremely easy to make. Considering that this dish is vegan, it is quite flavorful and filling enough to make you forget that it’s meatless. Lubya is similar to the Indian kidney bean curry dish, rajma; but with a lot less ingredients. There’s only 3 spices in this curry, as opposed to 6+ in it’s Indian counterpart. You likely will have all of these ingredients in your pantry already. The curry is ready in 30 minutes, served over basmati rice, and garnish with red onion and cilantro.
Equipment
- immersion blender
Ingredients
- 2 tbsp coconut oil
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 15 oz canned diced tomatoes
- 1 small red onion finely chopped
- 5 garlic cloves minced
- 1 cup vegetable stock
- 3 cup canned kidney beans
- salt and pepper to taste
Garnish
- cilantro chopped
- red onion finely
Instructions
- Heat up 1 tbsp of coconut oil in a small pot over medium heat. Add in the coriander and cumin seeds. Let sizzle for 1 minute.
- Pour in the canned tomatoes with all of its juices. Simmer for 7 minutes.
- Using an immersion blender, purée the tomatoes into a sauce. Set aside.
- Heat up the other tbsp of coconut oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and cook for 5 more minutes.
- Pour in the tomato sauce, vegetable stock, and the kidney beans. Simmer over medium heat for 15 minutes.
Vegetable Madras Curry
Vegetable Madras Curry
When most people think of Indian curry, this is what they are generalizing. Madras curry is a popular South Indian dish consisting of a variety of vegetables in a soupy curry sauce made from madras curry powder, onions, garlic, ginger, and tomatoes. Serve the curry with steamed basmati rice and parathas.
Ingredients
- 1 onion diced
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 4 tbsp madras curry powder
- 4 roma tomatoes diced
- 4 cups vegetable stock
- 1 head cauliflower cut into florets
- 3 medium potatoes peeled and cubed
- 1 bunch spinach chopped
- 1 cup frozen peas
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and ginger and cook for 2 more minutes.
- Add in the curry powder and cook for 5 minutes.
- Add in the tomatoes and cook for 3 minutes.
- Pour in the stock. Add in the cauliflower and potatoes. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the spinach and peas. Cook for 5 minutes. Season with salt to taste.
