Tag: coconut
A Fusion Recipe: Indian Style Shrimp Fried Rice
So, I love this rice dish- it’s a nice fusion between Chinese and South Indian cuisines. I was at a market and saw local Long Island pink shrimp on sale. I decided to be kind to the fish monger and only asked for half a pound- it was cruel of me to have him clean and devein those tiny little shrimp! Anyway, what was I going to do with just half a pound of tiny shrimp especially since everyone in my family loves them. I had recently seen a fried rice recipe on television and thought that would be a great way to use a small amount of shrimp! I am not sure what inspired me to combine the two cuisines- I love eating both fried rice and lemon rice. I enjoy the mustard seeds and the coconut in the lemon rice and I love a well made fried rice – and shrimp is quite prevalent in both the cuisines- so I thought why not combine all the flavors. Also, typically the take out fried rice is full of fat and sodium- same with the lemon rice in restaurants. Making it at home is a great way to control what goes in your family’s mouth.
I sauteed cumin, fennel, mustard seeds with garlic, I then sauteed finely chopped shrimp and curry leaves. I have to say, curry leaves are one of my favorite herbs to use- they have a very unique earthy flavor. I love using them with chicken, pork, fish and mutton! The lemon rice I usually make has shredded coconut, although I sometimes cook the white rice in coconut milk and eliminate the coconut on top. In this case, I decided to use the shredded coconut- I usually have it in my freezer so it’s always handy. The lemon juice and fresh cilantro finished the rice dish off really well. I paired the rice dish with some grilled vegetables smothered in a peanut sauce- will post the recipe on Monday!
I think this was a great way to stretch the buck and feed the whole family a delicious meal. My daughter loved the rice, especially the shrimp in it. I gave her the vegetables but without the peanut sauce. She had so many friends in pre-school who were allergic to peanuts, that she thinks she shouldn’t be eating them either. My husband and I enjoyed our dinner with a nice Riesling- it was a delightful evening!
Sauteed Cabbage with Peas and Coconut
So, the Wilson Farm story continues- the last thing I bought from there was a green cabbage. Now, cabbage is not my favorite thing to eat but my husband absolutely adores it- and since he was right next to me while we were shopping, he insisted we buy it. He usually enjoys a sauteed cabbage dish that my sister-in-law makes for him but the problem is she lives about 3000 miles away in Seattle! So, the poor guy doesn’t get to eat the yummy preparation. Since I have never made it for him, I felt a little sorry and decided to give it a try-how hard could it be, I thought. My sister-in-law is a great cook so I had quite a task to tackle. I thought of calling her for the recipe but decided to put my own spin on it instead. I added peas and coconut to it which gave the dish a really nice sweetness. Once the dish was cooked, it screamed for a little lemon juice to balance all the flavors out- I was quite happy and it actually came out really delicious- even I enjoyed it! I have to say- I will eat anything that is cooked with mustard seeds, curry leaves and coconut!!! The real judge was my husband- well- I got two thumbs up! He really enjoyed it- a lot, he said! My daughter tried it reluctantly- but made a strange face- not a bad one though. I guess you can’t please everyone!!
- 3 cups green cabbage, shredded
- 3 tablespoons extra light olive oil
- 2 teaspoons mustard seeds
- 7-8 curry leaves
- 2-3 dry red chilies
- 2 Serrano chilies, deseeded and chopped
- 1 medium onion, chopped
- 2 teaspoons ginger, minced
- ½ cup shredded coconut (packaged is fine)
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- Salt to taste
- 1 cup frozen peas
- Juice of half a lemon
In a large frying pan, heat the olive oil. Add the mustard seeds, red chilies and curry leaves. Cook on high heat for 30 seconds or till the seeds begin to sizzle. Add the onions, Serrano chilies and ginger. Saute for 5-6 minutes on medium high heat, stirring constantly. Add the cabbage and coconut, stirring constantly. Add the turmeric, cayenne pepper, coriander powder and salt. Stir and lower the heat and cover. Cook the dish covered for at least 20 minutes or till the cabbage is wilted and soft. Take the cover off and increase the heat. Add the peas and stir constantly for 7-8 minutes, careful not to burn. Adjust seasonings and add the lemon juice.