How to Cook Indian project - Dishes 15-16

 

This week, I continue with the shrimp and spinach theme. Going from left to right, I made the following dishes.

Kolambi Kaju Curry (Shrimp and Cashew Curry - page 329)

I wanted to give shrimp another chance. It hadn’t been working out so far, but this book does have a number of shrimp recipes, so I figure I’ll be trying them anyway, why not keep going now. I cut the number of green chilies and red onions in half, and only used 1, each. Other than that, I followed this recipe and it was pretty easy. I loved the color it turned out and it was pretty tasty too!

Hak (Stir-fried spinach - page 249)

This dish intrigued me. Stir-fried spinach? I didn’t know you could stir-fry spinach!? I was also shocked that there were no onions in this recipe. I also got to use asafetida (or hing), that I got from my online Indian grocery order I received last week and wanted to know what this spice was all about, as it appears a lot, throughout the book.

The recipe calls for 4 medium bunches of spinach, which as we’ve established, I don’t know what that means. I just used 16oz of baby spinach and moved on. This recipe also required me to make my own ver spice mix (from page 33 in the book). So I did that. The ver also have a “blade of mace”. What is a “blade of mace”, you ask? Well, I learned that it’s apparently the covering of nutmeg, that gets pulled off! Who knew? So I got to use that too!

Surprising me yet again, I really liked this dish! Apparently I’ve grown out of my childish dislike of spinach. I guess you can just call me Popeye now!

 
 

As I can’t just post the recipe from the book (I guess I don’t want to get in trouble over copyright) I am including links to similar recipes. That said, I didn’t make the linked recipes, so I can’t vouch for them. I’m only including them in case you want to make something similar, but don’t want to buy the book.

 
Pooja Mathurhowtocookindianproject, curry, seafood, vegetables