I had a free evening on one of the days and I decided to drop in a visit to my old friends Beena and Raj, and while at their house, I decided to cook up something. Beena had graciously offered to prepare the meal for all of us, but I guess I just wanted to show off my culinary skills. See, I wasn't exactly known in college for my culinary skills. It was an art I mastered later at Welcomgroup ....it came from spending 16 hour workdays in the Hotel Kitchen and having the added luxury of having the corporate training kitchen next to your residential flat. During College days it was more of wine & beverages and my skills behind the bar. Those were the days ...with dreams of moving to France and working as a Vigneron in a vineyard ( which by the way everyone, including my folks, thought was a BAD idea). This time in Paris, I said to myself, wish I had taken that step afterall. The culinary heritage of the country just blew me away. Dining at the restaurants was an experience in itself. My next few posts will have a review on them so you can catch up on it later.
This particular recipe is nothing out of the blue and is more South Indianish in its taste and make-up.
Shrimp & Calamari Masala
Ingredients:
Shrimps - 200 gm
Calamari - 200 gm
Onions, finely sliced - 1
Garlic, minced - 5 cloves
Garlic, minced - 1 Tblsp
Tomato, roughly chopped - 2
Curry Powder - 1 Tsp
Red Chili Powder - 1 Tsp
Bay Leaves - 1
Peppercorns - 1 Tsp
Black Cardamom - 1
Cloves - 3-4
Asafoetida (Hing) - A Pinch
Turmeric powder - 1/2 Tsp
Cumin powder - 1 Tsp
Curry Leaves - 6-7
Coconut, grated - 3 Tblsp
Green Chillies, finely chopped - 1
Tamarind concentrate - 1 Tsp
Salt - To Taste
Oil - 2 Tblsp
Method:
1. Heat oil in a thick bottomed pan.
2. Add in the bay leaves, black cardamom, cloves and peppercorns. When they start crackling, add in the sliced onions.
3. As the onions turn translucent add in the ginger and garlic. Fry for 3 minutes.
4. Add in the red chili powder, turmeric powder, curry powder, cumin powder, Asafoetida. Fry for 2 more minutes.
5. Add in the chopped green chillies and grated coconut. Mix well and cook for 2 minutes.
6. Add the tamarind concentrate and half a cup of water. Mix well. Add in the curry leaves.
7. Cook till gravy turns to thicken. Add in the shrimp. Cook for a minute and add in the calamari. Cook for 3-4 minutes or till they are done.
8. Adjust the seasonings and serve hot garnished with chopped cilantro.
2 comments:
Wow i love this flavour from ben and jerry and my daughter loves them too.
I love shrip, but calamari that is totally different ;-)
The one bad thing to do is read a good recipe when you are working famished and Haldiram's tastes heavenly. . . . . I should have never read this recipe. . . Now I am doomed for the rest of my shift
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