Yellow Shrimp Curry- “Hing Sambaare”

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Yellow Shrimp Curry – Serves 4 I learned this recipe from my sister, Ashlesha who is an awesome cook! Every trip back home to India would not be half as much fun if I didn’t have her to visit. When I do go back home to Mumbai, I am pampered out of sight. Everyday, I am treated to some of the finest food. One of my favorite curries is this one. Yellow Shrimp curry or also known as “Hinga cha Sambaare” and is typical of Saraswati cuisine. This community is famous for their delicious seafood and the use of coconut, coconut milk and tamarind. “Hing” is asafoetida and is widely used in Indian cooking. “Sambaare” refers to a creamy and . . . CLICK TO READ MORE

Green Shrimp Curry

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Green Shrimp Curry- Serves 2 Green chicken curry has recently become a hot favorite at home – especially with my daughter. So much so that I’ve had to prepare it almost every day! Green masala is a combination of cilantro, green chillies, and other spices that forms the base for the curry. And since my daughter is a big seafood fan, I figured using shrimp instead of chicken would be a hit. This is such an easy and simple recipe but truly outstanding! Very few but fresh ingredients make the flavors of the curry shine. This is my mother’s recipe who belongs to the Pathare Prabhu community. The Pathare Prabhu community were one of the earliest settlers of Mumbai ( . . . CLICK TO READ MORE

Goan Shrimp Curry

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Goan Shrimp Curry – Serves 4 Goa is a small, beautiful state in the southern part of India. Goan cuisine is exquisite and known to be hot (spicy), colorful and flavorful. Some of India’s most famous curries including Vindaloo, Xacutti, and Sorpotel come from the region in and around Goa. Goan shrimp curry is another popular curry – a traditional family recipe taught to me by my mother-in-law who, in turn, was taught by her mother in law. Shrimp is simmered in a red “masala” or gravy consisting of onions, dried Kashmiri chillies, fresh garlic, grated coconut, coriander seeds and cumin seeds. I dry-roast the coriander, cumin seeds, and Kashmiri chillies, before grinding them in a coffee bean grinder into . . . CLICK TO READ MORE

Fried Shrimp

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My dear friend Nandini shared this recipe with me during my recent visit to Mumbai. We enjoyed it so much that I am sure it will soon top the list of appetizers I serve my friends here in the United States! The simple preparation starts with marinating the shrimp overnight in lemon juice, ginger-garlic paste, red chilly powder, coarsely ground pepper and kosher salt. The batter is prepared using egg, cornflower and a little water. Crispy on the outside and soft on the inside – just a perfect combination for fried shrimp! Ingredients: Marinade: 18 – 20 medium sized shrimp 2 teaspoons fresh lemon juice or lime juice 1 clove garlic, paste (I use a microplane zester) 1/2 teaspoon . . . CLICK TO READ MORE

Shrimp Pilaf “Pulao”

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This pilaf is every one’s favorite. If I get unexpected guests, this is what usually gets made. A one pot meal which has protein, carbs and vegetable. Easy, simple and sure to win compliments from your family and friends. This rice gets it’s flavor from the spices like cardamom, cloves and especially star anise. The shrimp just enhances the flavor. If making it for vegetarians, skip the shrimp. Simple ingredients and great taste. Sunday meals at our house were always elaborate. Since both my parents were working, Sunday was the official family day where we would all sit down together for a lavish afternoon meal. There was always two types of seafood, either a fried fish and a curry (crab . . . CLICK TO READ MORE

Shrimp in Sweet Tangy Sauce

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This wonderful recipe comes from our friend Amit who we met while in Boston. When I first tried this recipe I loved the sweetness from the shrimp and caramelized onions and what gives it a tangy flavor are the tomatoes and the red wine vinegar. I cook this when I have my American friends coming over, it’s light on the spice (though if you like you could add extra chilly). It’s a fairly simple recipe but is really tasty. Ingredients: 1 1/2 pounds uncooked prawns, cleaned, peeled and deveined (I like to use the jumbo ones) 1 large onion chopped finely 2 finely chopped tomatoes 2 teaspoons of garlic and ginger paste 2 tablespoons of red wine vinegar 1/2 teaspoon . . . CLICK TO READ MORE