Goan Shrimp

Shrimp is coconut gravy can be made in so many different ways...really spicy, mild spicy, sweet and spicy. The dish here is the really spicy level, but you can reduce the heat by reducing the chilli paste. Do try it...its mouth wateringly LOL  delicious

Goan Shrimp (Shrimp is spicy coconut gravy)
Ingredients:

1. 12-15 oz large shrimp
2. 1 tablespoon garlic chilli paste
3. 1 medium onion ground to paste
4. 1 heaped teaspoon ginger garlic paste
5. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
6. 1 heaped teaspoon coriander powder
7. 1 teaspoon each of cumin powder, turmeric
8. salt to taste
9. 1 chicken bouillon
10. 1 tablespoon oil
11. 1/2 cup thick juice from a mini golf ball sized tamarind

Marinate the shrimp with salt and  turmeric for 15-30 minutes.

If using only dried coconut, grind the it to paste. 

If using coconut milk and dried coconut, grind it along with the onion.

Heat the oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add shrimp and stir well.  Add coconut milk and tamarind juice along with the chicken bouillon and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.

Brinjal Paneer

Recently I have been making a whole lot of Paneer dishes because everyone at home is loving it. So I am trying to make the paneer dishes a little more healthier by adding them to various vegetables. So this time it is the turn of EggPlant . And this recipe is pretty delicious either with roti or with white rice

Brinjal Paneer (Indian Cottage Cheese in eggplant gravy)
Ingredients:

1. 1 American eggplant
2. 200 gms paneer cubed
3. 1 medium small onion ground to paste
4. 1 teaspoon ginger garlic paste
5. 1/2 cup milk
6. 1 teaspoon coriander powder
7. 1/2 teaspoon each of salt, turmeric, cumin powder, garam masala, chilli powder
8. 11/2 tablespoon oil

Cut the eggplant into half length wise and roast on fire for 5-8 minutes. Cover and set aside for 10 minutes. Scrape the flesh out of the skin and set aside.

In a pan add 1/2 tablespoon oil and fry the paneer pieces for 5-7 minutes. Drain and set aside.

Add 1/2 more tablespoon oil and fry the onion paste till it starts getting brown. Add ginger garlic paste and fry for a minute. Add the rest of the ingredients except milk and paneer and mix well. Add 1/2 cup water and cook for 10 minutes. Add paneer and milk and stir well and simmer for 10 more minutes. Garnish with cilantro and enjoy with steamed rice or with roti

Coconut rice With Black bean curry

There are few dishes which really make you feel warm form inside on a cold rainy evening. This is one of those dishes which made me feel real warm and cozy inside when outside it was cold and rainy.

And my coconut favoring hubby loved it too. So, here is the easy recipe

Coconut Rice (Rice cooked in coconut milk)
Ingredients:

1. 2 cups white rice.
2. 1 1/2 cup each of coconut milk, water
3. 1 teaspoon sugar
4. 1/2 teaspoon salt
5. 1 tablespoon dried coconut flakes toasted

Wash the rice 3-4 times and if you have a rice cooker add everything (except coconut flakes) into it and let it do its thing. Toast the coconut flakes till light brown. After the rice is cooked sprinkle the toasted coconut on top and serve.

Black Bean Curry

Ingredients:

1. 1 can black bean
2. 1 tablespoon olive 
3. 1 medium small tomato chopped fine
4. 1 chicken bouillon or a can of chicken stock
5. 1/4 cup each of finely chopped onions, green bell pepper
6. 1/2 teaspoon each of cumin powder, coriander powder, red chilly powder, finely chopped garlic
7. 1 teaspoon white/tarragon vinegar

In a pan heat the oil and add the onions and cook till tender. Add garlic and fry for a minute. Add tomatoes and cook for 5 minutes. if using chicken bouillon add it and 11/2 cup water or if using canned stock skip the water. Add all ingredients to the pot and cover and simmer for 30 minutes. Garnish with cilantro and enjoy on a bed of coconut rice

Another similar recipe

Cilantro lime rice with Black beans