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Ingredients used :
- 10 to 15 medium sized shrimp
- 2 cups of Homemade shrimp stock
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1/4 tsp white pepper
- 3/4 tsp paprika
- 1/4 tsp thyme
- Crumbled Bay leaf, 1
- 1/3 cup Browned flour
- 1/8 tsp Cayenne pepper
- 1 tsp minced garlic
- 1/4 tsp Black pepper
- 1 tbsp File powder
- 1/4 tsp Oregano
- 1 tsp Salt
- 1/4 cup butter
Preparation time : 15 to 20 minutes
Cooking time : 1 hour (excluding the time for preparing stock)
Serves : 4 to 5
- Prepare a Shrimp stock with shrimp shells and heads
Rinse the shrimp shells and heads properly and keep it in stockpot with 4 big cups of water , 1/2 cup of coarsely chopped celery and onion . Now, bring it to a boil on high heat. After sometime, reduce the heat, let simmer for 10 minutes. Again turn the heat to medium and let simmer for another 25 to 30 minutes. Allow to cool, and strain. The stock would reduce to approx 2 cups.
- Prepare seasoning
Mix 1/4 tsp White pepper, 3/4 tsp Paprika, 1/4 tsp Thyme, Crumbled Bay leaf 1, 1/8 tsp Cayenne pepper , 1/4 tsp Black pepper ,1 tbsp File powder, 1/4 tsp Oregano, 1tsp salt in a small bowl.
- Prepare main dish
In a preheated,
, add 1/4 cup of butter with the chopped onion, green pepper and celery, stir fry for a minute or so.Next add
the seasoning and over medium heat stir it frequently. When it is cooked for 2 to 3 minutes, add the minced garlic, cook for another 2 to 3 minutes. When all the vegetables start forming a greasy crust , add the browned flour. Over medium heat cook it for a minute by continuous stirring. Now, add half of the stock , keep stirring, let all the flavors blend together. Next, add rest of the stock, and let simmer on low flame for 20 to 25 minutes or until you get a semi-gravy like consistency. Lastly, add the shrimps to the gravy, cook for another 5 minutes. Serve it hot over rice. This shrimp gravy will definitely add up new essence to your meal.
Read more: http://www.onlyfishr.../#ixzz1tBS1jFFi
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My hubby got some fresh shark meat from Asian store last weekend, so I thought of trying Shark Ambotik, a delicious and extremely flavorful dish well known for its TANGY and SPICY taste. "Ambot" meaning TANGY and "tik" meaning SPICY is a Popular Goan cuisine which goes extremely well with SHARK meat because of it's strong flavor. There are a lot of variations to prepare a Ambotik curry with fish like Pomfret, Mackerel, Sardines , but I felt shark meat is the best choice as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5
- a little more than a lb. of Shark meat, cut into 2" cubes
- 7 to 8 shallots, chopped lengthwise
- 8 to 10 kokum petals
- A handful of grated coconut and 1tsp of coriander seeds , dry roasted to a golden brown color and made into a fine paste.
- Salt, to taste
- Oil, as required
For the masala:
- 1/2 of a medium sized onion, coarsely chopped
- 6 to 7 whole Kashmiri Red chilies or 1 and 1/2 tbsp of Kashmiri chili powder( increase or decrease the spice level according to your taste)
- 5 to 6 whole peppercorns
- 1 tsp cumin seeds
- 4 to 5 cloves of garlic
- 1, 1" piece of ginger
- 1/2 tsp turmeric powder
- 1/2 tsp sugar
- 4 tbsp of vinegar
- Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
- In the mean time, make a paste of all the ingredients for the masala.
- Heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. Fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
- Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
- Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
- Serve hot with Rice.
Recent EntriesLatest Entry
Capsicum is an incredibly versatile vegetable that can be cooked in many ways, and it's a great source of vitamin C!
Ingredients (to serve 4)
4 medium sized organic capsicum pieces + I chopped piece
3 cloves minced organic garlic
2 organic onions chopped
250- 300 g organic tomatoes diced (keep liquid)
a pinch or 2 of cumin seeds (jeera)
1 cup rice
a few organic green chillies chopped (according to your spice level)
500 ml (about 2 cups) organic vegetable broth or water
1 bay leaf (op.)
Organic Coriander leaved to garnish
salt and pepper to taste
Op. cheese to crumble on top
To make the rice
1. Heat 2 tbsp oil in the bottom of a large saucepan and add the cumin seeds.
2. Add chopped organic onions and saute until transparent.
3. Add uncooked rice, organic garlic, (op) bay leaf, chopped organic capsicum, and chopped organic chillies and saute until rice is brown.
4. Add diced organic tomatoes with liquid and the broth (or water).
5. Bring rice to a boil and then reduce heat and cover pot. Simmer for about 20 minutes or until rice is tender- add salt and pepper to taste.
To stuff the capsicum
1. Pre- heat your oven to 350 degrees.
2. Cut the tops of the organic capsicum and scoop out the insides. The capsicum need to be softened but still firm, so boil for 3-5 minutes.
3. When the capsicum is softened stand up in a baking dish and fill with stuffing.
4. Pour about 100 ml of water around the capsicum to keep them from burning.
5. Cover the baking dish with foil and place in the oven. Bake for 20 minutes.
6. Optional: Uncover the baking sheet, sprinkle cheese on top, and bake uncovered until cheese is bubbling.
7. Garnish with organic coriander and serve.
Variations: Try adding chopped pieces of organic zucchini or organic chappan kaddu to the rice to add more flavor!
I Say Organic offers home delivery of affordable & fresh organic vegetables in south Delhi. We strive to get the prices as close to those of sabjiwallahs as possible. For more information, PM me.
Food tastes the best when it is cooked with the best ingredients.
I Say Organic
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