Tag: South Asian
Bengali Shrimp and Green Bean Stir Fry
Bengali Shrimp and Green Bean Stir Fry
This dish from Bangladesh is a great example of classic Bengali home cooking. The dish is simply sautéed garlic and onions in a spice paste simmered with green beans, shrimp, and serrano chiles; making this fiery hot. Serve over steamed basmati rice with lemon wedges to cut through the heat.
Ingredients
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 1/2 medium yellow onion diced
- 2 tsp salt
- 1 tsp Kashmiri chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 serrano pepper thinly sliced
- 1 lb green beans trimmed
- 1 lb 26/30 ct. peeled and deveined shrimp
- 1/4 cup cilantro chopped
- basmati rice for serving
- lemon wedges for serving
Instructions
- Pour in vegetable oil in a large sauté pan over medium heat. Sauté the garlic for 1 minute.
- Add in the onions and 1 tsp of salt. Sauté for 5 minutes. Pour in 1/3 cup of water, cover, reduce the heat to low, and cook for 5 more minutes.
- Add in the dry spices. Cook for 1 minute.
- Pour in 1/3 cup of water and stir in the green beans. Cover and simmer over medium low heat for 8 minutes.
- Stir in the shrimp and serrano peppers.
- Cook for 5 minutes until the shrimp is opaque. Turn off the heat and stir in the cilantro.
Lamb Madras Curry
Lamb Madras Curry
This is another version of madras curry, using leg of lamb. Madras curry is from southern India , but is also highly popular in England. The curry sauce is flavored with individual whole spices such as black cardamom, cinnamon sticks, curry leaves, bay leaves, mustard seeds; with onion, garlic, ginger, and chili aromatics; simmered with yogurt, coconut milk, tamarind, and tomatoes. The lamb is simmered in the sauce until tender. This lamb curry is fully flavored and spicy, with a nice tang from the yogurt and tamarind. Serve the curry with basmati rice and naan.
Ingredients
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 2 lbs leg of lamb cut into 1” cubes
- 2 tbsp vegetable oil
- 1 medium yellow onion finely chopped
- 1 tsp brown mustard seeds
- 6 curry leaves
- 2 whole black cardamom smashed
- 1 cinnamon stick
- 5 garlic cloves minced
- 2” ginger peeled and minced
- 5 birds eye chilies minced
- 2 tbsp tamarind concentrate
- 24 oz canned tomatoes chopped
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 2 bay leaves
Garnish
- cilantro chopped
Instructions
- Season the lamb with cumin, coriander, and chili powder. Marinate overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the onions for 10 minutes.
- Add in the cardamom, cinnamon stick, mustard seeds, and curry leaves. Sauté for 2 minutes.
- Stir in the garlic, ginger, and birds eye chilies. Sauté for 3 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Pour in the yogurt, coconut milk, tamarind concentrate, and bay leaves. Simmer for 10 minutes.
- Add in the lamb. Turn down the heat to low and simmer for 90 minutes.
- Season with salt to taste.
Spiced Lamb with Fennel, Chili, and Tomato
Spiced Lamb with Fennel, Chili, and Tomato
Kothu kari kulambu is a spiced ground lamb dish from the southern Indian state of Tamil Nadu. Seasoned ground lamb is cooked with onions, garlic, and tomatoes. A spice paste consisting of coriander, fennel, cumin, Kashmiri chilies, and curry leaves is stirred in, then cooked down with the lamb. The lamb is served with flaky parathas.
Equipment
- Spice grinder
- food processor
Ingredients
- 1 1/2 lbs ground lamb
- 8 garlic cloves
- 1” ginger
- 1 green bird’s eye chilies
- 2 tbsp vegetable oil
- 8 curry leaves
- 1 small onion finely chopped
- 2 roma tomatoes diced
- salt to taste
- 1/2 cup water
- 1 tbsp lemon juice
Spice Paste
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 5 Kashmiri chilies
- 10 curry leaves
Garnish
- cilantro chopped
Instructions
- Add the 6 garlic cloves, ginger, and green chili to a food processor and process into a paste.
- Mix the paste with the ground lamb and set aside.
- Add the spice paste ingredients to a spice grinder and turn into a powder.
- Mix the spices with a tbsp of water to create a paste. Set aside.
- Heat up the oil in a sauté pan over medium heat. Sauté the 2 minced garlic cloves and curry leaves for a minute.
- Stir in the onions and cook for 10 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Turn the heat up to medium high and brown the lamb for 8 minutes.
- Add in the spice paste, water, and salt. Simmer for 3 minutes.
- Cover the pan. Reduce the heat to medium low and simmer for 25 minutes.
- Uncover the pan. Squeeze over the lemon juice.
