Recipe Tag: S. Asian

Tandoori Shrimp

Place the ginger, lemon juice, yogurt, cumin, coriander, turmeric, cayenne, garam masala, cloves, salt, pepper, and tomato paste in a bowl.

Mix well.

Add the shrimp and onions to the spice and yogurt mixture and toss until well coated.

Let the shrimp, onions, spices and yogurt mixture marinate for at least 8 hours in the refrigerator.

When ready to cook, place a large skillet over high heat.

Add the olive oil.

When the oil is hot, add the shrimp, onions, spices, and yogurt mixture to the pan.

Spread out the shrimp so that each shrimp is lying on its side in the pan and each is touching the bottom of the pan.

Cook for about 6 minutes. Shake the pan slightly every couple minutes to keep the sauce well blended and to ensure it heats through.

Turn the shrimp over and cook on the other side for about 4 minutes. Shake the pan every couple of minutes to ensure the sauce (yogurt, onions, and spices) heats through.

Serve over brown rice.

Indian Shrimp Curry

Heat the olive oil in large non-stick skillet over medium-high heat.

Add the garlic and onion and reduce the heat to medium.

Cook gently, stirring frequently, until the onions begin to soften.

While the onions are cooking, place the cornstarch in a cup and add 1/4 cup of the 2% milk, stirring until the cornstarch is dissolved.

After the onions are soft, add the curry powder, honey, salt, lite coconut milk, and remaining 2% milk to the skillet.

Stir well until the ingredients are well blended and then add the milk/cornstarch mixture.

Reduce the heat to medium-low and cook for about three minutes.

Add shrimp and simmer until they are opaque in center (about 5 minutes).

Serve the curry over Brown Rice and top with 1 tablespoon cilantro leaves per serving.

Green Curry with Shrimp

Preheat oven to 375°F.

Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.

Place the skillet in the oven and turn the oven heat down to 325°F.

Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.

When the eggplant is cool, cut it into large chunks. Set aside.

While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.

Add the onion and sauté for 5 minutes, stirring frequently.

Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.

Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.

When ready to serve, place the rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.

Serve.

Curried Shrimp with Spaghetti Squash

Place the spaghetti squash in a large stockpot and cover with water. Bring to a boil and reduce heat to simmer.

Simmer, partially covered, for about 40 minutes.

Remove the squash. When the squash is cool enough to handle, slice the squash lengthwise. Using a spoon, scrape out the seeds from each half and discard.

Using a fork, scrape the spaghetti squash strands into a bowl, separating the strands into spaghetti-like strands. Set aside. Discard the rind of the squash. (Consider placing the shredded strands in an oven set to “warm” or about 170°F until needed.)

Place the olive oil in a large saucepan over medium-high heat.

Add the onions and cook, stirring frequently, for 10 minutes, adjusting the heat so that the onions are no more than lightly browned. (Note that this sauce should never boil or even simmer throughout cooking.)

Add the curry powder, garam masala, cumin, and cayenne, and cook, stirring constantly, for about 2 minutes.

Add the flour or garbanzo flour and cook, stirring constantly, until just blended – about 30-60 seconds.

Add the vegetable stock and salt and stir until the sauce begins to thicken.

Add the coconut milk, stir thoroughly, and cook for another 5-7 minutes until the sauce thickens more.

Add the shrimps and goat cheese and cook, stirring gently and occasionally, until the shrimps are cooked through and the goat cheese is melted: 7-10 minutes.

Divide the spaghetti squash among four plates and top with equal amounts of the shrimp and sauce. Sprinkle the cashews and basil over the top and serve.

Garam Masala Scallops

Place the olive oil in a large skillet over medium-high heat.

While the oil is heating, pat the scallops with a paper towel so that they are dry.

Place the garam masala in the oil and swirl in the pan with a spatula until it coats the bottom of the pan.

Place the scallops in the hot oil.

Sprinkle the salt and pepper over the scallops.

Cook on one side for about 5 minutes. Adjust the heat so that the scallop brown, but do not burn.

Turn and cook for another five minutes. Serve.

Curried Sea Scallops

Place the 2 tsp. olive oil and butter in a small sauce pan over medium heat.

Add the minced shallots and cook for 8 minutes. Don’t allow the shallots to brown.

Add the curry powder and garam masala.

Cook for 2 minutes. Stir frequently.

Add the flour and stir gently until the flour is well blended.

Add the white wine, lemon zest, honey, saffron, salt, and pepper.

Reduce the heat to low-medium and cook gently for 5 minutes. Whisk the sauce frequently.

Add the milk slowly and whisk until the sauce is smooth.

Cook for another 3 to 5 minutes, and after it begins to thicken, remove from the heat.

Place a large skillet over medium-high heat.

When the pan is hot, add one teaspoon olive oil.

Swirl and add the scallops.

Do not overcrowd the pan.

Cook on the first side for about 3 minutes.

Turn the scallops over to cook on the other side for 3 – 5 minutes.

When you turn the scallops, place the sauce back on the burner over low heat. Heat gently while the scallops are cooking.

Divide the sauce between two plates, top with the cooked scallops, and serve.

Curried Pork Tenderloin

Place a large skillet in the oven and preheat to 425°F.

Mix together the soy sauce, honey, curry powder, vinegar and pepper until well blended.

When the oven is hot spray the pan lightly with olive oil. Place the pork tenderloin in the pan. Let it cook for about 2 minutes and turn. Cook for 2 minutes and turn again. After the pork is well seared (about 8 minutes) reduce the heat to 325°F and add the curry glaze.

Coat the pork with the glaze well by turning in the pan. Return the pan to the oven and cook for another 7 – 10 minutes. Turn the pork about every 3 minutes to keep it well coated.

Remove from the oven and set the pork on a cutting board to rest about 3 minutes. While it is resting place the pan over medium heat and add the white wine. Deglaze the pan with the wine using a whisk until there is a thick glaze.

Remove the pan from the heat.

Slice the pork thinly and serve topped with the glaze.

Pork Chops with Lime Curry Sauce

Mix together the olive oil, lime juice, honey, curry powder, salt and pepper in a stainless steel or glass bowl. Add the pork chops and turn them to coat well with the marinade. Place in the refrigerator and let the pork marinate at least 30 minutes. Turn the pork about every 10 – 15 minutes.

Place a large skillet in the oven and preheat the oven to 375°F.

When the oven is hot, spray the pan lightly with olive oil. Add the pork chops. Reserve the marinade.

Cook the pork chops on the first side for about 7 – 10 minutes and then turn. Cook for another 7 – 10 minutes until the chops’ internal temperature is at 145°F.

Remove the pan and set it on the stove over medium-high heat. Set the pork chops on a cutting board or plate to rest.

Add the remaining marinade and the chicken stock to the pan. Deglaze the pan by scraping the bottom gently with a wooden spatula. Let the liquid come to a slow boil and reduce the sauce until there is about 1/4 cup. Add the butter, and when it is melted, divide the sauce evenly over the pork chops and serve.

Roasted Salmon with Red Thai Curry

Place a large non-stick skillet in the oven and preheat to 400°F.

Mix together the red curry paste, coconut milk, lime zest, honey, lime juice and sake.

Whisk until smooth.

When the pan is hot, place the sesame oil in the pan and swirl to coat the inside.

Add the sliced shiitake mushrooms to the pan and return to the oven.

Check every 3 minutes or so and shake the pan.

After about 10 – 12 minutes, the mushrooms will be a roasted brown.

Place the filets in the hot pan and return to the oven.

Cook for about 4 minutes and turn.

Add the soy sauce and swirl in the pan.

Roast the salmon for another 4 minutes, then add the curry sauce and swirl.

Return the pan to the oven and cook for another 4 – 5 minutes for rare.

Remove and serve topped with the cilantro.

Indian Spiced Whitefish with Cilantro Yogurt

Preheat the oven to 325°F. Place the acorn squash in a large skillet cut side down. Put the pan in the oven and roast the squash for about 40 minutes.

While the squash are roasting mix together the yogurt, shallot, cilantro, sugar, salt, pepper and lime juice. Place in refrigerator.

Mix together the paprika, garam masala, curry powder, mint, cumin, cinnamon and salt.

When the squash is done remove it from the oven and place on a cutting board cut side down.

Place a large skillet over medium high heat and add the olive oil. When the oil is hot dredge the fish in the spice mixture to coat well. Place the fish in the pan and reduce the heat if necessary.

Cook on one side for about 4 minutes. Add the pistachios to the pan. Turn the fish over. Cook for another 6 – 8 minutes until done.

While the fish is cooking slice the acorn squash into crescents about 1/2 inch thick and arrange them in a fan on each plate, one-half squash for each plate.

Place the cooked fish on top of the acorn squash, leaving the pistachios in the pan.

Add the chicken stock to the pan and increase the heat to high. Reduce the sauce by about half, then pour the sauce and pistachios over the fish. Top each with about 3 tablespoons of cilantro yogurt and serve.