Coconut Shrimp with Mango Tango Sauce

I recently made these Coconut Shrimp for a Tropical Island Themed party. Coconut Shrimp is such an easy dish to make with maximum crowd pleasing impact. I could not put this shrimp down fast enough before people emptied the plate and looked for a refill.   Luckily, it's fast and easy to make more so the "natives" did not get restless. I personally think the Mango Tango Sauce was what made people go a little crazy.  It was sweet, tangy and spicy and I could have eaten it with a spoon.  I am definitely making another batch to use it with other dishes.  You will definitely see the Mango Tango Sauce again soon. :)





Ingredients:
1lb of cleaned raw shrimp (de-veined and butterflied)

Marinate for 30 minutes:
2 tsp of ginger/garlic paste
1 tsp of red chili powder
Salt and black pepper

Breading Ingredients:
Seasoned flour (with some salt and pepper)
1 egg beaten
1 cup of dessicated coconut

Canola oil to deep fry as needed



 Directions:


Take the marinated shrimp and dust well with flour. Then coat in egg wash and finally coat in coconut.





Deep fry in oil that is heated to 350 degrees in small batches until golden brown. Allow to drain on a paper towel.  Then sprinkle a few grains of salt on each shrimp while hot.  Serve hot or at room temperature with dipping sauce.  Enjoy.









Mango Tango Sauce


Ingredients:
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You can take the flesh of a fresh mango and put into a food processor to blend it  into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

 Directions:
 Put all ingredients in a saucepan and gently simmer on medium low heat for 15minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Shrimp Creole

Happy Mardi Gras or Fat Tuesday 2012 Everyone!  Fat Tuesday refers to the last night of eating rich and fatty foods before the Lenten Season begins on Ash Wednesday.  The city that best celebrates Mardi Gras in the United States is New Orleans, Louisiana so I thought I would cook a Shrimp Creole to bring some of Mardi Gras into my house.  Actually this Shrimp Creole tasted great, but it's hardly fatty, it's quite healthy and figure friendly.  It's a perfect meal for any time or day of the year because it only took me only 30 minutes to get on the table.  Hope everyone enjoys their Fat Tuesday and actually indulges with some fried  and rich foods.  Feast and Enjoy!

Ingredients:
1 1/2 lbs of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup of celery diced
1/2 cup of bell peppers diced (I used a combination of green bell pepper and red fresno peppers)
1 Tbs of minced fresh garlic
red chili flakes to taste
1Tbs of Emeril's Cajun Seasoning (to taste) -see recipe below
1/4 cup of dry sherry
8oz can of tomato sauce
15 oz can of diced tomatoes
1 cup of chicken stock (or water and bullion equivalent)
salt and black pepper to taste
light sprinkle of sugar (if your canned tomatoes are not sweet enough)
Green scallions sliced
1Tbs of cornstarch mixed with 1Tbs of water to thicken the sauce

 Directions:



Heat 1Tbs of canola oil in pan.  Then add the onions, celery and peppers and cook for 2-3 minutes.  Next add the minced garlic and chili flakes. Saute for another 2 minutes.



Then add the Cajun seasoning, tomato sauce and diced tomatoes.  Saute for another minute.  Next add the dry sherry, chicken stock, salt and pepper. Taste for seasoning. If you need a hint of sweetness sprinkle a little sugar (not much).  Add salt, pepper and Cajun seasoning as needed.   When the sauce is ready, add the shrimp and the cornstarch/water slurry. Boil until the sauce thickens and the shrimp is cooked.  Finish off with some sliced green scallions.  Serve over rice. Enjoy.   Serves 4-6


Emeril's Creole Seasoning:
2 1/2 Tbs paprika                     2Tbs salt
2 Tbs garlic powder                 1 Tbs black pepper
1 Tbs onion powder                 1 Tbs cayenne pepper
1 Tbs dried oregano                1 Tbs dried Thyme


 
 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Shrimp Creole

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Seafood Chowder

The winds of winter have been howling the last few days so my soup pot made another appearance on my stove-top.  I was so warm and cozy watching cooking shows with my kids that I didn't even think about what to make for dinner. Then I saw corn chowder being made on TV and I that got me thinking of some comforting chowder for dinner. I was lucky enough to have the ingredients for a wonderful Seafood Chowder and ran into the kitchen to make it.  Since I decided at almost 4PM in the afternoon to whip this soup up and post it as a recipe for the blog I was rushing to get it done fast so I could take my pictures before the sun set. I was really lucky this soup came together in less than 30 minutes.  Then I bundled up and I headed outside with a steaming bowl of this wonderfully fragrant soup to take my photos on the deck.  There there I was freezing like a popsicle snapping pictures of this hot bowl of soup and wishing I could have jump into it to keep warm (and probably looking quite ridiculous to my neighbors).  Yes.. I agree, I'm a little crazy when it comes to getting my "glamor" shots for my recipes. I'm certainly glad I had made a steamy bowl of chowder to photograph because freezing outside was all worth it when I came back inside and got to warm up with this yummy soup.   I highly recommend the soup.. I don't highly recommend going outside on a 30 degree day with 20mph winds to snap photos of the soup. :)

 



Ingredients:
2 cans of minced clams in their juice
1lb mild white flaky fish  cut into cubes(I used cod)
1/2 lb of cleaned shrimp
6 slices of bacon (diced)
1 medium onion minced
1 green bell pepper minced
2 large carrots minced
2 stalks of minced celery
1/2 tsp of dried thyme
4 cups of chicken broth
3-4 cups of water
2 cups of diced white potatoes
chicken bullion as needed
salt and pepper to taste
1 tsp red chili flakes (or to taste)
1/3 cup of all purpose flour
2 cups of half and half

Note: I recommend you take the tails off the shrimp before adding it to the soup.

Directions:


In a large soup pot, fry up your bacon until crispy.  Drain the bacon and set it aside.  Reserve the bacon drippings to fry the vegetables.








I recommend you use a food processor and "chop" your carrots, onions, bell pepper and celery to a fine dice. I wanted the vegetables to give flavor and give some "body" to the soup without actually having to be eaten in bite size pieces.

Add these vegetables to the bacon drippings in the pot and fry until softened.



Next add your dried thyme, salt, pepper, chili flakes and flour.  Cook for 2-3 minutes while stirring.








Now add your two cans of clams with their juice.  Cook for a minute.









Now add your water, chicken broth and diced potatoes.  Bring to a boil and cook until potatoes are almost tender.  You will want to season the broth again because the potatoes will absorb some of the salt.  I used the chicken bullion above to season the broth.   When the potatoes are almost cooked through add your fish. 





Finally add the shrimp and  2 cups of half and half.  Allow to boil for 2-3 minutes.  Taste for seasoning one last time and your soup should be done. 
Serve hot. Enjoy.











Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Seafood Chowder

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Fish Curry with Coconut Milk

I am definitely trying to incorporate more fish into my diet these days.  I recently bought some tilapia and knew I had to make this savory fish curry from a recipe my mother gave me.  This is actually a recipe-redo.  I posted this recipe a while ago when my blog was relatively new, but it got lost in the shuffle.  So since I was already cooking this dish today, I thought it would be a good idea to post it again and give some better pictures to go along with it.   It turned out so flavorful and delicious and my husband said that he could eat it all the time (so could I). This is one fish curry recipe that I will make again and again.




Ingredients:
1lb of firm white flaky fish (tilapia, cod etc)
1 medium onion sliced or chopped
1-2 chili peppers sliced.  I use fresno chili peppers here, but you can use jalapeno or serrano as well.
5-6 cloves of garlic finely chopped
2 inches of ginger finely chopped or grated
1 stalk of lemon grass (pounded) -optional
handful of curry leaves -optional (substitute bay leaf)
2 Tbs of lemon juice
1 Tbs of red chili powder -or to taste
1/2 tsp of turmeric
1 tsp of fenugreek seeds
1 2 inch stick of cinnamon
salt to taste
1/2 or 1 cup of water
1 cup of coconut milk




Cut fish into 3-4 inch pieces.  Add all the ingredients to the pan (accept the coconut milk) and bring to a simmer on medium-high heat.   You will see more liquid form in the pan from the fish as it cooks.





Simmer for 15 minutes with the lid on the pan.  Stir occasionally, but very gently.  You don't want the fish to break up.




Add half a can of coconut milk (about 7 oz).  Stir gently.   Taste for salt here.  Simmer for another 2-3 minutes.














Serves 4 people.  Eat with rice, chapati, naan, roti and  other curries.  Enjoy.

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Fish Curry with Coconut Milk

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Tea Sandwich Series: Tuna Sandwiches

Here is another installment of my Tea Sandwich Series:  Tuna Sandwiches.  These are not your typical mayonnaise based tuna salad sandwiches. Instead these delicate sandwiches are made creamy with cream cheese.  They are also given a little zip and spiciness with some green chilies.  Serve these at any party or pack in a lunchbox and will give that old tuna sandwich a new makeover.



Ingredients:
2 cans of tuna in water drained
4 oz of plain cream cheese
1/4 of a medium onion
2-3 green chilies or 1/2 a green bell pepper (seeded)
1 Tbs of mayonnaise
Salt and Pepper to taste



Directions: 
In a food processor pulse the onion and chilies/peppers until it is finely diced.  Then add your tuna, cream cheese, mayo, salt and pepper and blend until it forms a smooth paste like texture.  Apply about 1 Tbs of tuna on each slice of bread and create a sandwich. I recommend thin sandwich bread for this sandwich.  You can use white or whole wheat per your preference.  Once the sandwiches are made stack and cut all the crusts from the four sides with a serrated knife


Cut into diagonal or rectangle shapes.  You can make the sandwiches smaller if you prefer by cutting the halves into quarters.  Stack on a sandwich plate and serve immediately or serve slightly chilled.  To keep the sandwich bread from getting dried out, cover the sandwiches with a slightly damp paper towel.  Enjoy.




 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited. 

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South Indian Spicy Salmon Wrap

I saw this recipe in Anjum Anand's New Indian cookbook and knew I had to try it.  It's full of bold flavors and it's a quick and simple to make.  I put my own spin on it and also made it very wallet friendly by using good quality wild caught canned salmon instead fresh salmon.  This meal came together in minutes and I was anxious to finish taking my pictures so I could to dig into this wrap for lunch.



Ingredients: 
2 cans of canned salmon (or 1lb cooked fresh salmon)
1 medium onion sliced
2 serrano chilies sliced (seeded if you want it less spicy)
1 tomato diced
10-12 large curry leaves torn
2-3 cloves of garlic grated
1 inch of ginger grated
1/2 tsp of mustard seed
1/2 tsp of cumin seed
1/2 tsp of garam masala
1/4 tsp of ground turmeric
1/2 cup of dessicated unsweetened coconut (available in Indian Grocers)
squeeze of lime juice
salt to taste (see note)
Whole wheat tortillas or pita
lettuce to garnish

Note:  If you use canned salmon it will have some salt so season lightly with salt when frying the other ingredients.




Heat a pan with 1Tbs of canola oil on medium heat.  Then add your cumin seeds, mustard seeds and curry leaves and fry for 30-45 seconds.



Add sliced onions and green chilies and saute for 1 minute.








Next add your grated garlic, ginger and tomato.  Saute for another minute.









Add your ground spices and salt.  Saute for 30-45 seconds.









Add your dessicated coconut and saute for another minute. 









Add your canned or cooked salmon chunks and mix with the other flavors.   Then give everything a squeeze of lime juice (about 1 tsp).   Taste of season and salt here. 




Grill you tortilla or pita. 









Garnish with lettuce and fold all the ingredients into wrap.  Makes about 4-5 wraps.  Enjoy.

I just wanted to add that my husband enjoyed these wraps for lunch and he put a little mayonnaise on his wrap. So feel free to add condiments as well.   You can also add parsley or cilantro as a garnish.  : )

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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South Indian Spicy Salmon Wrap

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