Pumpkin curry….Kaddu Ki Subz

http://indianfood.about.com/od/vegetarianrecipes/r/kadoosubji.htm?nl=1

Ingredients:

  • 500 gms pumpkin.. seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsps finely chopped garlic
  • 3 dry red chillies
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder
  • 1/2 tsp sugar
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste

Preparation:

  • Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
  • Add the dry red chillies and fry for half a minute.
  • Add the garlic and onions and fry till onion is soft.
  • Add the powdered spices and mix well. Cook for 2-3 minutes.
  • Add the pumpkin, sugar and season with salt. Mix well.
  • Cook till pumpkin is soft. Sprinkle with a little water only if needed.
  • Serve with hot Chapatis (Indian flatbread).

Prawns in Green Masala…Dhania Jhinga

Green-Banana-Prawns

http://indianfood.about.com/od/seafoodrecipes/r/Dhania-Jhinga-Prawns-In-Green-Masala.htm

  • For the masala: 2 tsps ghee
  • 1 tsp mustard seeds
  • 1 tbsp urad daal (yellow lentil)
  • 2 green chillies (optional but desirable, so add more or less depending on how hot you want the dish)
  • 5-6 curry leaves
  • 1 cup (tightly packed) fresh green coriander
  • 1/2 cup (tightly packed) fresh mint
  • 1/2 fresh coconut grated
  • 5 cloves garlic
  • 1″ piece of ginger
  • Juice of 1/2 a lemon
  • Salt to taste

 

  • The rest: 3 tbsp oil
  • 1 large or 2 medium onions, sliced very thin
  • 1/2 kg prawns/ shrimps, shelled and deveined
  • 2 tbsp chopped fresh, green coriander to garnish with

Preparation:

  • In a small pan, heat the ghee and then hot add the mustard seeds, curry laves, green chillies and urad daal. all the ingredients will splutter so be very careful. I like to use a splatter cover to prevent accidental burns!
  • Fry till the ingredients stop spluttering and turn darker in color.
  • Remove from the fire and add to the coconut.
  • Add all the other masala ingredients and grind together in a food processor until a smooth paste is formed. Keep aside for later use.
  • Heat the cooking oil in a wok/ kadhai or a deep, heavy bottomed pan. When the oil is hot, add the sliced onions and fry until they turn pale golden in color.
  • Now add the masala made as above and fry. In a while, the oil will begin to separate from the masala and it will turn fragrant. This could take up to 10 minutes and is an indication that it is cooked. Stir almost constantly as the masala could easily burn. Keep heat on medium.
  • When the masala is ready, add the prawns/ shrimps and stir to coat them completely with the masala. Stir fry for 3-5 minutes. Remove from heat.
  • Plate up or put in serving dish and garnish with chopped fresh, green coriander. Serve immediately with hot Chapatis!

Crab Curry

I remember the crab man coming in Sri Lanka with baskets on his shoulders full of fresh crab.

crab

As a child, we would gather around to watch the crabs scuttling away and him catching the ones selected by my mother, and the man splitting them in two by ripping off the shell and putting it straight into a pot for the cook to take away and prepare.

To find this recipe was a delight….as Crab curry is still my favorite..next to garlic prawns of course…

  • 8 crabs (factored at 2 medium-sized crabs per person)
  • 1 1/2″ lump of tamarind
  • 1/2 cup hot water
  • 2 large onions sliced
  • 2 large tomatoes sliced
  • 10 dry red chillies (use less if you do not want a hot curry)
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 1 1/2 cups grated fresh coconut
  • 2 tbsps coriander powder
  • 2 tbsps cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 green chillies slit
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Hot water for gravy (approximately 3 cups)
  • Salt to taste

http://indianfood.about.com/od/seafoodrecipes/r/Crab-Curry.htm?nl=1

  • Remove the crabs legs and keep aside. Cut the crab bodies into halves or quarters with a cleaver. Take off the claws from the legs so the leg is divided into two parts.
  • Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
  • Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (also called masala).
  • Set up a deep, heavy-bottomed pan on a medium temperature and when it is hot, add the cooking oil and heat.
  • Now add the green chillies and the masala paste you just prepared (as above), to the oil and sauté for 5 minutes. Stir frequently to prevent burning.
  • Now add the 3 cups of water (add more or less hot water if you would like more or less gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
  • Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes.
  • Turn off the fire and serve immediately with plain boiled rice or Jeera Rice. Crab Curry is best eaten with your fingers

Chilli Crab is virtually the same recipe, just add extra coarsely crushed chilli…as hot as you desire…..