This is an Indian coastal recipe for a fragrant prawn curry made with coconut milk. Best eaten with white rice, jeera rice or a light pea/vegetable pulao
Articles tagged with: Indian
Daal ~ Comforting Lentils
This is one of my favourite “everyday” kind of daals. Masoor (split pink lentils) is easy to digest, and cooks faster than most other lentils. I mix in some tuvar (split yellow peas) or moong (split green or golden gram) depending on which ones are available in my pantry at the time. Don’t ignore the ghee – just a tad – that will go right on top of your steaming rice and daal before you dig in!
Matar Pulao ~ Fried Basmati Rice with Green Peas
Aromatic Indian basmati rice with green peas and spices
A pulao is rice sauteed in ghee, onions, ginger & garlic and cooked with spices. Vegetables or meat can be added, though vegetables (commonly peas, carrots, cauliflower, green beans) are a more popular option. The rice grains in the pulao should be perfectly cooked – each individual grain must be identifiable, the consistency of the rice soft, not lumpy or mushy.
Rajma ~ Red Kidney Beans
Red kidney beans Punjabi style
Fibre, iron, magnesium and more – a cup of these can provide one with half of the daily fiber requirement. Beans are often blamed for intestinal gas which is why you must use ginger liberally when cooking these beans as this recipe does. Serve with either naan or rice and a yogurt relish on the side
Taro ~ Arbi Fry
Sliced Arbi or Taro root lightly fried in oil and spices
Arbi or taro root is a starchy vegetable of South East Asian origin – its leaves are large and dark green, and my favourite way to consume them is in the form of patra, a Parsi preparation. Taro is different from the tree-like yucca, whose root is used widely in Carribean and South American cuisine.
Andaa Kari ~ Egg Curry
Egg Curry South Indian style
An easy egg curry using hard-boiled eggs, with South Indian flavours using cardamom & coconut milk. (You can also modify the recipe and try the “Goa” version of anda curry by using a cup of diluted tamarind juice with the tomatoes, 1/4 tsp. of cinnamon powder and a tsp. of cumin to the dry spice mix. Use jaggery instead of sugar).