Saturday, April 3, 2010

new curry

I've been pretty into curry lately.  And today, I wanted to go all out.  So I bought some turmeric and garam masala, 2 spices I haven't owned in a long time.  And my curry tasted amazing!  And I even made turmeric rice, and I felt super cool and authentic, even if I was just fooling myself since I didn't use jasmine or basmati rice ... I used my staple Japanese short grain.  I know, I know, I should be ashamed of myself.  But I'm Japanese.  And in my mind rice should stick together;)

So I accidentally used way too much spice (because I tend to just throw things in and not follow a recipe ...) so I ended up making a massive pot of curry.  So unless you're serving a huge crowd, you'll want to half this recipe for sure.

If you don't like shrimp, use some other meat.  If you don't like mushrooms, use whatever vegetable you think works well.  That's the beauty of curry.  There's so much you can do with it.  Just have fun and explore.

My dinner tonight: Shrimp & Mushroom Curry
serves 10?
3 T garam masala (or your regular old curry powder.  It'll be a different result, but it's still fantastic!)
1 t cumin
2 t paprika
3 t turmeric
1/4 t saffron threads (optional)
1/4 t crushed red pepper flakes
3~4 cloves garlic, minced or grated fine
1 T grated fresh ginger
1 large red onion, sliced (pole to pole)
1 lb mushrooms, sliced (any variety you want to use.  As usual, I used white buttons just because they're the most affordable)
1/2 lb shrimp, tails removed and deveined
olive oil
salt to taste
2 cans petite diced tomatoes
2 cans coconut milk (like I said, I made a HUGE pot)

to serve:
turmeric rice*
fresh cilantro
toasted sliced almonds
golden raisins
  1. In a large heavy bottom pot, heat 2 T butter and about an equal amount of olive oil over medium-high heat until butter is melted.  Season the shrimp with salt and cook until opaque on the surface and some browning occurs, but not cooked through.  Set aside.
  2. Add the garlic, ginger and onions to the pot and cook, stirring frequently, until the onions begin to soften.  Add the mushrooms, and cook until browned.  Add the rest of the spices and stir to coat.  If it seems dry, add a little water to prevent burning.
  3. Add the tomatoes.  Let simmer until tomatoes reduce slightly and get pulpy.  Add the coconut milk and let simmer briefly to slightly thicken.  Serve over hot rice or with naan.
*To make turmeric rice, all you need is a teaspoon or two of turmeric in your rice water and cook as you normally do.  (I also added some saffron threads because I'm lucky enough to have a friend who went to Spain a few months ago and bought me some!  I know, right?  I have cool friends who know me well)  For me that meant pushing the "start" button on my rice cooker ...  Add a handful of peas at the end if you like.  And I think using some butter on the rice is typical, but I kept is simple.  I figured there was enough butter in the curry.


Kristina said...

I love to make large batches and freeze the leftovers. Then when I don't feel like cooking, we can have a nice meal instead of peanut butter sandwiches or quesadillas :)

One of these days I'm going to get up the motivation to try all these amazing recipes of yours :)

Indiana Haffners said...

Okay so when do Stacy and I get to come over and eat some of this with you? Now okay? :) Do something else for the cooking class cuz' I'm not going to want to share this! :)

Indiana Haffners said...

Made this for dinner tonight! YUMMY! Some of my favorite things all in one dish - shrimp and mushrooms all in curry. You are awesome and so are your recipes! :)