Indian Recipe

Spicy Shrimp Curry

Ingredients:
1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped
Method:
Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.

Chicken with Coconut Milk

ingredients
2 lb. chicken, cubed
2 cloves
Salt and freshly ground black pepper
2 Tbs. ghee
1 tsp. cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or green chili minced
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
1/2 tsp turmeric
1/2 tsp tamarind paste
1/2 cup or more water
1 cup coconut milk
1/3 cup roasted cashew halves
3 Tbs. cilantro leaves minced

Method:
Heat ghee in a wok or pan. Add cumin seeds. As they sizzle add onion and stir in the onion, garlic, chiles, and ginger. Cook over medium heat
while stirring frequently until the onion is transclucent. Add the curry powder, cloves and chicken and sauté until fragrant, about 2 min.
Add tamarind water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min.
Add the coconut milk, simmer about 5 min..